Keto Chicken in Brown Butter Leek Hazelnut Sauce with Roasted Cauliflower

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Toss the cauliflower florets with 1 tablespoon olive oil, half of the thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking tray and roast for 25 to 30 minutes at 220°C / 425°F, turning halfway through, until golden and tender.

2. 2

   While the cauliflower roasts, pat the chicken breasts dry with paper towels and season them with the remaining salt and the rest of the pepper.

3. 3

   Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and 20 g butter. Sear the chicken breasts for 4 to 5 minutes per side, until deeply golden and the internal temperature reaches 74°C / 165°F. Transfer to a plate and let them rest.

4. 4

   Reduce the heat to medium. In the same skillet, add 40 g butter and cook the leek for 4 to 5 minutes, stirring, until softened. Add the garlic and cook for 30 seconds more.

5. 5

   Pour in the chicken broth and scrape up the browned bits from the pan. Cook for 2 minutes to reduce slightly. Add the heavy cream, Parmesan, lemon zest, and remaining thyme. Cook for 3 to 4 minutes, stirring, until the sauce is lightly thickened.

6. 6

   In a small skillet or saucepan, melt the remaining 20 g butter over medium heat until it turns nutty and brown, about 2 to 3 minutes. Stir in the chopped hazelnuts, mix for 30 seconds, and pour this brown butter hazelnut mixture into the sauce. Stir well.

7. 7

   Return the chicken to the skillet and spoon the sauce over it for 1 to 2 minutes over low heat to warm through without overcooking.

8. 8

   Serve each chicken breast with roasted cauliflower and plenty of the leek, brown butter, and hazelnut sauce over the top.