Recipes of the Month

Brown Butter Chicken with Sage and Prosciutto


  • 1 3/4 lbs boneless skinless chicken thighs
  • Salt and pepper
  • 2 tbsp avocado oil
  • 1/2 cup salted butter
  • 4 slices prosciutto chopped
  • 2 tbsp chopped fresh sage


  1. Cut chicken into 1-inch pieces and sprinkle with salt and pepper.
  2. Heat a large skillet over medium heat. Once hot, add the avocado oil and swirl to coat.
  3. Add the chicken and sauté until nicely browned and cooked through, 7 to 10 minutes.
  4. Transfer chicken to a bowl.
  5. Add the butter to the pan and let melt. Once melted, add the prosciutto and sage.
  6. Cook until the butter is a deep amber (careful not to burn it), about 4 minutes.
  7. Remove from heat and add the chicken back into the pan. Toss to coat in the sauce.
  8. Serve over cauliflower rice or zucchini noodles.


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