Slice chicken breasts lengthwise into strips.

Mince the garlic, add the egg, lemon juice, sour cream and seasoning. Pour the mixture over the chicken and incorporate the marinade into the chicken.

Cover and refrigerate for about an hour.

Coat the marinated chicken with almond flour.

Shallow fry the chicken in a large pot for 10 to 15 minutes or until the chicken is brown and the juices run clear. Serve with your favorite sauce.