1Heat frying pan to medium to high heat.
2Pour in 1.5 T of the olive oil and place chicken breasts inside the pan.
3Cook the chicken for 15 Minutes regularly turning the chicken to make sure it does not burn.
4Remove from the pan and let it cool (make sure it is cooked through).
5Whisk the egg in a bowl.
6In a separate bowl combine the almond flour and garlic and parsley salt.
7Dip each breast in the egg and then in the flour mixture.
8Place the breasts back in a heated frying pan with the remainder 1.5 T of olive oil.
9Fry the breasts until the outside is crumbly.
1In another pan bring the heat to medium.
2Fry the mushrooms in 1 tsp of olive oil and place the lid on top to make sure they cook.
3Add the coconut cream, italian herbs, salt and black pepper.
4Simmer for about 4 Minutes until all of the ingredients are well combined.
5Remove from the heat.
6Serve by placing the breast first and pouring over the mushroom sauce.