- 4 chicken breasts, pounded to an even thickness
- homemade seasoned salt (see notes for recipe) and pepper
- extra virgin olive oil
- 1 Tablespoon minced shallot
- 3oz prosciutto, chopped
- 3 cloves garlic, minced
- 1 cup low-sodium gluten-free chicken broth
- 2 Tablespoons butter or ghee
- 2 Tablespoons capers (Mezetti are GF)
- Squeeze fresh lemon juice
- Heat a large skillet over medium-high heat then spray with nonstick spray. Season chicken breasts on both sides with seasoned salt and pepper then saute for 3-4 minutes on each side, or until cooked through. Remove chicken to a plate then tent loosely with foil and set aside.
- Turn heat down to medium (remove skillet from heat to cool for a couple minutes if using a cast iron skillet like the one pictured,) then add a drizzle of extra virgin olive oil to the skillet. Add shallots then saute until golden brown, 1 minute. Add prosciutto then saute until crisp, 3-4 minutes. Add garlic then saute for 30 more seconds. Add broth and butter then simmer until sauce has reduced and slightly thickened, 3-4 minutes. Add capers and a squeeze of fresh lemon juice, then plate chicken and serve sauce on top.
Source: IOWA Girl Eats
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