Art Nouveau Delights of Paris 🇫🇷 | Paris Diaries 13

Solo Female Traveler: Today I get my fill of art nouveau treasures in the 6th and 7th Arrondissements. I also tour a beautiful public library from the 17th century and make chicken cordon bleu keto-style!

6th Arrondissement
Brasserie Vagenende
Bibliotheque Mazarine
Jardin du Eglise St. Germain/ Square Felix Deruelles

7th Arrondissement:
Lavirotte House
Square Rapp
12 Rue Sedillot
151 Rue de Grenelle
33 Rue de Champ de Mars

KETO/LOW CARB CHICKEN CORDON BLEU

Ingredients:
6 thin and pounded chicken fillets
6 slices of comte cheese, each the size of 1/3 of a chicken fillet
6 thin slices of prosciutto
1/3 cup almond flour, seasoned with salt & pepper
1 beaten egg
1/8 tsp xantham gum
butter
1/4-1/2 cup of water/ chicken broth or white wine
1/4 cup creme fraiche

1. Layer a slice of prosciutto on the length of a chicken fillet, then lay a slice of comte cheese on top on one end. Roll the chicken and prosciutto with the cheese tucked in twice. Either secure the roll with a toothpick or cook first with the flap side down.
2. Coat the roll in the egg wash and then dredge with the almond flour.
3. Melt 2 pats of butter on a skillet on medium heat.
4. Brown both sides of the chicken rolls until crispy.
5. Turn the heat down to low and put a lid on for about 7-10 minutes.
6. Take out the chicken rolls and place on a plate. Deglaze the pan with your liquid (water/broth/wine).
7. Whisk in a couple more pats of butter. Once melted, whisk in some xantham gum. Whisk until thickened. If too thick, add more liquid until the consistency is to your liking. Salt and pepper to taste. You can stop here - however—-
8. For a richer sauce, stir in the creme fraiche and whisk until incorporated.
Place half the sauce on your serving plate and put the rolls on top then drizzle the rest. Serve with seared green beans.

I am the Wandersome Woman. I invite you to join me in my every day life in Paris, where I explore the city’s hidden gems and cook culinary French classics the Keto way.

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