20 Minute Company Chicken
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 3 cloves garlic minced
- extra virgin olive oil
- squeeze fresh lemon juice
- 1 tablespoon minced shallot
- 4 chicken breasts pounded to an even thickness
- homemade seasoned salt (see notes for recipe) and
- 3 oz prosciutto chopped
- 1 cup low-sodium gluten-free chicken broth
- 2 tablespoons butter or ghee
- 2 tablespoons capers (mezetti are gf)
- Carbohydrate 1.85699570917817 g
- Cholesterol 21.6873851715 mg
- Fat 8.70779339423261 g
- Fiber 0.0472499978542328 g
- Protein 5.4541134614652 g
- Saturated Fat 2.78525593593129 g
- Serving Size 1 1 Serving (89g)
- Sodium 527.711468855413 mg
- Sugar 1.80974571132394 g
- Trans Fat 0.43090756185228 g
- Calories 107 calories
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.
