20 Minute Company Chicken

• Gluten free
• Paleo

• Meat

  • 4 Chicken breasts
  • 3 oz Prosciutto

• Produce

  • 3 cloves Garlic
  • 1 tbsp Shallot

• Canned Goods

  • 1 cup Chicken broth, low-sodium gluten-free

• Condiments

  • 2 tbsp Capers
  • 1 Squeeze Lemon juice, fresh

• Baking & Spices

  • 1 Seasoned salt, homemade

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Dairy

  • 2 tbsp Butter or ghee

Found on iowagirleats.com

Description

Ingredients

• 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

Directions

• 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.