Keto Balsamic Chicken


  • 8 oz cubed Prosciutto
  • 1 1/2 pounds boneless chicken breasts, sliced or pounded 1/2 inch thick
  • salt and pepper to season chicken
  • 2 tablespoons Extra Virgin Olive Oil
  • 8 cloves garlic, finely chopped
  • 1 pound mushrooms, sliced
  • 3/4 cup chicken broth
  • 1 Bay leaf
  • 1 teaspoon dried thyme
  • ¼ c shaved Parmigiano Reggiano
  • 1/3 cup Traditional Balsamic Vinegar


  1. In a large, heavy skillet, crisp prosciutto over medium heat. Do not drain off any oil. 
  2. Remove crispy prosciutto and place in small bowl, set aside. 
  3. Season chicken generously with salt and pepper. 
  4. Add olive oil to pan and heat until light and shimmery. 
  5. Add chicken to pan, browning each side – about 5 minutes per side. 
  6. Add mushrooms and garlic to pan, stir. Let cook down until mushrooms are soft and garlic is fragrant. 
  7. Drizzle chicken with balsamic vinegar.
  8. Add stock to pan and bring to a boil. Stir up any browned bits that were stuck to the bottom of the pan. 
  9. Add herbs to pan. 
  10. Let chicken, mushrooms, garlic and stock cook until chicken has reached internal temperature of 160 degrees and stock has reduced. 
  11. When chicken is cooked, shave parmesan cheese over the top. Serve immediately. 

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