• Heat a large pan over medium-high heat, spray with olive oil.
• In a shallow bowl or pie pan, combine the flour, salt and pepper, mix together.
• In a separate shallow bowl or pie pan add the eggs and milk, whisk until smooth.
• Dredge each chicken cutlet in the flour mixture, then dip in the egg mixture.
• Place the chicken breasts in a single layer in the hot pan.
• Cook for 4-5 minutes per side, or until browned and cooked through.
• Move the chicken to a plate, and lightly cover with foil to keep warm.
• Pour any drippings into a small bowl and make the gravy.
• Melt the butter in a skillet over medium heat. Once melted, add flour, salt, pepper, thyme, and cayenne and whisk to combine.
• Cook for 5 minutes, until the flour darkens slightly.
• Add any drippings and the almond milk 1/3 cup at a time, whisking each time you add more.
• Raise the heat to medium high heat and simmer while whisking continually for about 5 minutes until thick and smooth.
• Taste and add more salt or pepper as needed.
• Add the chicken breasts to individual plates, pour the gravy over, and serve hot.

Serve With:

• Low Calorie Mashed Potatoes
• Low Calorie Rice Pilaf
• Low Calorie Biscuits
• Low Calorie Roasted Vegetables
• Low Calorie Mashed Cauliflower
• Low Calorie Roasted Radishes