Sophie Laura's Keto Chicken Á La King & Zoodles
Ingredients
- 26 oz (750 g) chicken thigh fillets
- 1 tsp ghee or other animal fat: tallow, lard etc
- 1 oz (30 g) Butter grass fed, unsalted
- 4 oz (115 g) scallions chopped
- 3 oz (85 g) red bell pepper chopped
- 3 oz (85 g) button mushrooms quartered
- 1 tsp paprika smoked
- 1 tsp chilli flakes (optional)
- 1 tsp salt and pepper season to taste
- 1 cup (230 ml) bone broth
- 3 oz (85 g) cream cheese full fat; softened
- 2 large egg yolks
- 1 tbsp fresh lemon juice
- 7 oz (200 g) zucchini spiralized
- 1/2 tbsp ghee
Instructions
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Sauté the chicken thighs in the ghee or other animal fat for 10 minutes on all sides. Lower the heat and cook for 15 mins until no longer pink.
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Make the sauce... whilst the chicken is cooking by heating the butter in a large saucepan and adding the scallions, peppers, mushrooms, salt and pepper and cook for 8-10 minutes until softened.
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In a medium saucepan warm the bone broth through then add the cream cheese and whisk to ensure it’s all blended.
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Stir this sauce into the large saucepan with the scallions, peppers and mushrooms.
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Whisk together the egg yolks, paprika and lemon juice in a small bowl then pour slowly into the sauce stirring constantly.
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Over a very low heat cook for a few minutes until the sauce is slightly thicker.
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For the zoodles... melt the ghee in a medium pan with the spiralized zucchini and sauté for a few minutes until softened.
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Chop the chicken thigh fillets into chunky bite-size pieces and add to the sauce with the chilli flakes.
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Cook over a low-heat once more until it’s all cooked through.
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Serve up Chicken Á La King with sautéed zoodles
Recipe Notes
Nutritional Information
per serving: total carbs 9g | protein 37g | fat 49g | kcals 624
