Lightly salt and pepper the chicken. Put out three shallow bowls with each dip – almond flour, egg wash, and pork rinds. Add a tsp of salt to the pork rinds. Option to add additional seasoning as well (like herbs de Provence, garlic powder, onion powder, etc.) but I don’t think it’s necessary and it’s plenty delicious without.
Heat a large skillet over medium high heat for at least two minutes.
Do the dip. Dunk the breasts into the almond flour then the egg wash then the pork rinds until well coated. Shake off any excess.
Add oil to the pan to coat. Place breaded chicken breasts into the pan and let cook for 2 minutes. Don’t move them! Turn over and cook for 2 minutes more.
Flip once more and place the skillet in the oven for 11-13 minutes depending on the size of your chicken breasts.
While the chicken bakes, heat a small sauce pan over medium heat for a minute. Add the lemon juice and allow to cook for a minute. Add the cream and allow to come to a full boil. Add your butter and whisk vigorously until it melts. Continue whisking until the sauce thickens about a minute more. You should see medium bubbles covering the whole pan when it’s thick enough. Turn off the heat and set aside.
Allow the chicken to rest for a few minutes. Serve with the sauce poured around it. Enjoy!