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It looks pretty low carb to begin with. Just don't flour the chicken before sauteeing it. The flour is to do 2 things 1. help brown the chicken and 2. add a thickener to the sauce. Just pound the chicken breasts. Make sure you pat them dry (excessive moisture will prevent them from browning and they'll steam cooked).
And you can add the parmesan as a garnish over the cooked and sauced dish.
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