This is destined to become your new favourite low carb keto meal. It’s quick and easy, and seriously delicious. Ready in less than 30 minutes, so it’s perfect for those busy weeknights.
Possibly the most frustrating thing about parenting multiple children is that you never know who’s going to eat what. You spend all this time and energy making a nice dinner and there is at least one child turning up their nose at it. You’re trying your damnedest to make something that’s both healthy and tasty, and you think you are succeeding admirably, and one of those little punks comes along and rains on your parade. Even if you’re a tough old mother, such as I am, and you don’t truck with any nonsense, it gets old really fast. It gets exhausting. But what other choice do you have than to keep trying?
And I swear it gets worse as they get older, not better. When they’re little, your food is all they know. Yes, they may still be picky eaters but you can limit the choices and you can shape their experiences. Then they go off to school and they see what their friends are eating and they start to realize Old Mum’s Cafe isn’t all there is to the world. And when they start to enter adolescence and pay attention to social cues, Old Mum’s menu just isn’t cool anymore. Foods they heretofore professed to love become passé, gauche, and practically untouchable. They swear that they really just don’t like it anymore but you know that Tommy down the street made a face and now they worry that they won’t be cool if they eat it.
But then those same little stubborn punks can surprise you once in a while. You prepare a nice meal but you don’t expect much enthusiasm from the under-13 set. You sit down and brace yourself for at least one child to make that face. They look suspiciously at the food, prod it a few times with their forks, and and you hold your breath. You are prepared for battle, you are armed and ready with “well, that’s what’s for dinner, so take it or leave it”. You may, in fact, be so sure that they won’t like it that you have some leftover hamburgers at the ready…just in case (because as tough as you are, you do actually want them to eat something…especially that really skinny son of yours).
And then you practically fall out of your chair as each child takes a bite and the room fills with happy murmurs. “Wow, Mum, this is so good, can I have some more?”. What? Wait…you ALL like it? ALL THREE OF YOU? Miracle of miracles! You just won the dinner-time lottery. They like it so much that you are about to go buy stock in chicken, butter, and prosciutto because you see this becoming a weekly routine. You want to dance around the table with joy, but you can’t let them see how much you care because they can smell weakness. You gotta play it cool.
Yeah, that was this meal. Should I be so surprised? It’s brown butter, after all, the nectar of the low carb gods. And it comes together in about 20 minutes. Double score!
- 1 3/4 lbs boneless skinless chicken thighs (can use breasts)
- Salt and pepper
- 2 tbsp avocado oil
- 1/2 cup salted butter
- 4 slices prosciutto chopped
- 2 tbsp chopped fresh sage
- Cut chicken into 1-inch pieces and sprinkle with salt and pepper.
- Heat a large skillet over medium heat. Once hot, add the avocado oil and swirl to coat. Add the chicken and sauté until nicely browned and cooked through, 7 to 10 minutes. Transfer chicken to a bowl.
- Add the butter to the pan and let melt. Once melted, add the prosciutto and sage. Cook until the butter is a deep amber (careful not to burn it), about 4 minutes. Remove from heat and add the chicken back into the pan. Toss to coat in the sauce.
- Serve over cauliflower rice or zucchini noodles.
Serves 6. Each serving has less than 1g carbs.
Food energy: 307kcal
Total fat: 19.26g
Calories from fat: 173
Total dietary fiber: 0.32g