Parmesan Carbonara Chicken

I made this tonight and fell in love with it… Eaten with mashed cauliflower. It was rich and creamy and so good.

Ingredients:

**For The Chicken:

2 chicken breasts, halved horizontally to make 4 filets
2 heaping tablespoons almond flour/lupin flour/pork rinds (finely ground) your choice.
3 tablespoons finely grated fresh Parmesan cheese
1 teaspoon salt
Cracked pepper

**For The Sauce:

Instructions:

Season the chicken with salt and pepper. In a shallow bowl, combine the flour and parmesan cheese. Dredge seasoned chicken in the flour mixture; shake off excess and set aside.
Heat the oil and butter in a large non stick pan or well-seasoned cast iron skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 4-5 minutes per side, depending on the thickness of your chicken). Transfer onto a warm plate. (I kept it in the oven to stay warm)
Add the bacon strips to the pan and fry until crispy. Drain off some excess fat, keeping about 1 teaspoons worth in the pan. Add the onion and garlic and fry until onion is transparent (about 1 minute). Reduce heat to low heat, and add the cream. Bring the sauce to a gentle simmer; season with a little salt and pepper to your taste. Add in the parmesan cheese, and allow the sauce to simmer until the parmesan cheese has melted slightly. (I added about 1/4 cup of white wine)
Add the chicken back into the pan to serve.
Serve with steamed vegetables, over zucchini noodles, or cauliflower mash.

Original recipe from cafedelites.com and made keto on here.