Smothered Chicken in Mushroom Wine Pan Sauce

• servings: 6 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

1 1/2 pounds thin-cut chicken breasts

kosher salt and black pepper

1/3 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

1 pinch cayenne

3 ounces prosciutto

3 tablespoons salted butter

2 cups sliced cremini mushrooms

2 shallots, chopped

2 tablespoons fresh thyme leaves (2 teaspoons dried)

1 tablespoon fresh chopped sage (1 teaspoon dried)

1 cup dry white wine wine

1 cup chicken bone broth

1/2-1 cup heavy cream

1/2 cup shredded Gruyère cheese

Directions

Season the chicken with salt and pepper. Place the flour, garlic powder, onion powder, paprika, and cayenne in a shallow bowl. Dredge the chicken through the flour and toss to coat.

Arrange the prosciutto in a large skillet set over medium-high heat. Cook until crispy all over, about 5 minutes. Remove from the skillet.3. In the same skillet, add 1 tablespoon butter and the chicken. Sear on both sides until golden, 3-5 minutes per side. Add 1 tablespoon butter and allow the butter to brown around the chicken, about 2 minutes. Remove the chicken from the skillet.

Add the mushrooms. Cook undisturbed for 5 minutes or until golden. Add 2 tablespoons butter, the shallots, thyme, sage, and a pinch each of salt and pepper. Cook for 5 minutes, until the mushrooms have caramelized.

Add the wine, then the broth. Simmer for 5 minutes, pour in the cream. Add the chicken to the skillet. If the sauce is too soupy, add 1-2 additional tablespoons flour. Sprinkle over the Gruyère. Cook for 5-10 minutes, until the cheese is melted. Remove from the heat. Top with crispy prosciutto and fresh herbs.

Serve the chicken with crusty bread

Nutrition

• Calories: 444 kcal