I dare you to try this because if you don’t like brussel sprouts now, you will love them after they roast in this delicate and delicious sauce.
Author:Amanda C. Hughes
Prep Time:5 minutes
Cook Time:35 minutes
Total Time:40 minutes
12 oz bag of brussel sprouts
1/2 cup chicken broth
1 1/2 cups heavy cream
1 tsp minced garlic
1 lemon, quartered and seeded
4 oz thick pancetta cut into 1/2 inch pieces (don’t sub bacon, I think it would overpower the other flavors)
2 lbs chicken tenderloins (this is a preference, feeds 3-4)
Preheat the oven to 400 degrees F.
Cut brussel sprouts in half (lengthwise through the root) and boil for 5 minutes, then leave in a strainer.
While the brussel sprouts are boiling, get a medium-sized frying pan and add 1/2 cup chicken broth and bring to a boil on medium.
Once boiling, add heavy cream, minced garlic, and lemon and let simmer for 5-10 minutes on low until reduced in half. Stir frequently. When done, set aside.
In an extra large frying pan, heat up some ghee or coconut oil.
Add chicken and cook on medium high until almost cooked through, then add pancetta until chicken is cooked through to 180 degrees. Don’t overcook, because it still has oven time.
Grab a small casserole dish (I used 9×9) and begin layering from bottom to top: Brussel sprouts, chicken, pancetta, lemon cream sauce on top. Throw away lemon quarters (and any seeds) or your sauce will become bitter.
Cook in the oven for 20 minutes at 400 degrees.
Your low carb casserole is done! The chicken is incredibly moist, the pancetta melts in your mouth and the brussels sprouts are pure heaven after simmering in the lemon cream sauce for twenty minutes, I’m telling you!