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
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Cut chicken into 1-inch pieces and sprinkle with salt and pepper.
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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.
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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.
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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
Cholesterol: 148mg
Carbohydrate: 0.54g
Total dietary fiber: 0.32g
Protein: 27.45g
Stephanie Deal says
Yum!! I have some prosciutto in the refrigerator that I need to use… This is perfectly timed and I can’t wait to try it.
Carolyn says
Yay! This really will become a standard in our family.
Lisa says
This sounds delish! My kids are all grown but my husband has lately turned up his nose at chicken. This however, might make him ask for seconds. I know what you mean about the kids. My favorite was how they always looked at me suspiciously when anything green was on the table as if it was laced with arsenic. Then they’d come home from a friends house all excited about how they ate THE BEST Broccoli on the planet, when in fact they never had it before. I’d hear “Mom, if you cooked it like HER I’d eat it every night.” Now my son irritates his wife by telling her she should call me asking how I cooked his favorite such and such! :•)
Jackie Butts says
I have been using Brown Butter with Sage over the top of my butternut squash for months, I never thought to use it to top chicken…and the added prosciutto – Genius! I can’t wait to cook this up for my husband. Thanks for this one, I know it is going to be a big hit.
Kate says
You really crack me up 🙂 Thankfully, I’m down to my last picky child who’s in college and still living at home. Unfortunately, she is “that kid” that doesn’t like half of what I make, and thinks fast, junk food qualifies as a meal. I’m just so frustrated at times. This looks like this will be a winner in my constant battle to feed my family well and make everyone happy.
Thanks again, as always.
Cary says
This made me laugh out loud and totally relate. I get a disproportional sense of pride when my 3 year old gobbles up my food since he eats what we eat generally. One night, he gobbled kale sauteed with butten with lemon and parm on top so I went out and bought like 3 pounds of kale. The next time I made it – he said he didn’t like it without even trying it! Frustration!
This meal sounds so yummy and perfect for a busy weeknight for this working mom – thank you for your continued creativity!
Carolyn says
Yep, I hate the “love it one moment, hate it the next” thing. That drives me bonkers!
Aaron says
This looks amazing! Its always hard to dress chicken up differently. Nicely done!
Linda says
OMG!! I am sitting here now eating this and it is super delish and so easy to make!!! I served with two bags of Trader Joe’s caulirice flavored with sautéed onion and Irish butter-yum?. Thanks for sharing this great recipe!!!
Carolyn says
I made a double batch of the chicken last night because my whole family likes it so much. And I ate some leftovers for breakfast this morning with cauli rice!
Stephanie Deal says
Finally got a chance to make this tonight for dinner and it totally lived up to the hype! My husband and I loved it, it was so easy to make and I will definitely be making it again. I served it with xoodles but I’m going to try it with cauliflower rice next time. Yummy!!!
olga says
Hi Carolyn,
what type and brand of devise to you use to turn your zucchini into zoodles? Do you make your cauliflower rice by putting cauliflower in your food processor or do you grate it against a cheese grater? What type of proscuitto do you get? Hope you don’t mind all the questions. Thank you.
Jenny says
I don’t usually have the avocado on hand. I do have olive oil. Do you think it would be a good substitute? Thanks!
Jenny says
Meant avocado oil…
Carolyn says
Yes, that should be fine!
Karen says
Happy to try the recipe, which sounds great, but really appreciated your humour – best thing I read all day!
Christine Ashley says
In the event that every. single. store. has sold out of sage in your area… rosemary instead of sage works well!
The meal was delicious. I’m in love with almost ALL your recipes!
Carolyn says
I love rosemary!
Courtney says
A billion stars! This recipe is absolutely delicious. Thank you so much Carolyn
Jennifer Blake says
Can’t wait to try this!
gerry speirs says
yay for crispy sage!!!
Jennifer Farley says
What an amazing flavor combo!
Erin @ Dinners, Dishes, and Desserts says
Brown butter is pretty much life!
Meseidy Rivera says
Sage and brown butter are a classic combo. Can’t go wrong with anything in sage and brown butter.
Cookin Canuck says
So simple and so perfect! Sage and prosciutto are a match made in heaven.
BRENDA PASIEKA says
just made this for lunch and served it over a spinach salad with ranch dressing, so yummy