Cooking Fat: 2 tbsp (30ml) olive oil or avocado oil
Liquid: 0.75 cup (6 fl oz / 180ml) chicken stock
Acid: 0.25 cup (2 fl oz / 60ml) freshly squeezed lemon juice
Thickener: 1 tbsp (0.25 oz / 7g) coconut flour (optional)
Garnish: 1 tbsp (10g) capers and fresh lemon pinwheels (optional)
lbfor Perfection: Do not skip pounding the chicken breasts. Ensuring they are an even 0.25-inch thickness guarantees that the chicken cooks through quickly without drying out, which is essential for a juicy skillet chicken breast.
Watch the Salt: Prosciutto is naturally very salty. Be very conservative when seasoning the raw chicken—you can always add a pinch more salt to the lemon caper sauce at the very end if needed.
Toothpicks are Your Friend: If your prosciutto slices are sliding around, weave a toothpick through the meat and the chicken to hold it in place. Just remember to remove them before serving!
Hot Pan, Cold Oil: To prevent sticking and get a beautiful golden sear on the prosciutto, make sure your stainless steel skillet is fully preheated before adding the oil.
