Description

Smothered Chicken in Mushroom Wine Pan Sauce is a comforting and elegant dish featuring tender thin-cut chicken breasts coated in a flavorful seasoned flour mixture, then seared and simmered in a rich, creamy mushroom and white wine sauce. Crispy prosciutto and melted Gruyère add delicious texture and depth, making this a perfect meal served with crusty bread to soak up every bit of the luscious sauce.

Ingredients

Scale

Chicken and Coating

1 1/2 pounds thin-cut chicken breasts
Kosher salt and black pepper, to taste
1/3 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1 pinch cayenne pepper

Additional Ingredients

3 ounces prosciutto
3 tablespoons salted butter, divided
2 cups sliced cremini mushrooms
2 shallots, chopped
2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
1 tablespoon fresh chopped sage (or 1 teaspoon dried sage)
1 cup dry white wine
1 cup chicken bone broth
1/2 to 1 cup heavy cream
1/2 cup shredded Gruyère cheese

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Instructions

Season and Dredge the Chicken: Season the thin-cut chicken breasts thoroughly with kosher salt and black pepper. In a shallow bowl, combine all-purpose flour, garlic powder, onion powder, paprika, and cayenne. Dredge each chicken piece through the flour mixture, ensuring an even coating, then set aside.
Cook Crispy Prosciutto: Heat a large skillet over medium-high heat and arrange the prosciutto slices in a single layer. Cook for about 5 minutes until the prosciutto crisps on all sides. Remove the crispy prosciutto from the skillet and set aside to drain on paper towels.
Sear the Chicken: In the same skillet, add 1 tablespoon of butter and place the coated chicken breasts into the pan. Sear for 3 to 5 minutes on each side until the chicken turns a rich golden brown. Add another tablespoon of butter and let it brown around the chicken for approximately 2 minutes for extra flavor and color. Remove the chicken from the skillet and set aside.
Cook the Mushrooms and Aromatics: Add sliced cremini mushrooms to the skillet and let them cook undisturbed for 5 minutes until they develop a deep golden color. Then add 2 tablespoons of butter, chopped shallots, thyme, sage, and a pinch of salt and pepper. Continue cooking for 5 more minutes, stirring occasionally, until the mushrooms are caramelized and the shallots are softened.
Build the Pan Sauce: Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Add the chicken bone broth and let the mixture simmer gently for 5 minutes to reduce slightly. Stir in the heavy cream, adjusting the amount between 1/2 to 1 cup depending on desired creaminess.
Finish Cooking the Chicken: Return the seared chicken breasts to the skillet, nestling them into the sauce. If the sauce is too thin or soupy, gradually stir in 1 to 2 tablespoons of flour to thicken. Sprinkle shredded Gruyère cheese over the chicken and sauce. Cover and cook on low heat for 5 to 10 minutes until the cheese is melted and the chicken is cooked through.
Serve: Remove from heat and top with the crispy prosciutto and some fresh herbs if desired. Serve immediately with crusty bread to mop up the rich creamy mushroom wine sauce. Enjoy!

Notes

Use thin-cut chicken breasts to ensure quick and even cooking. If using regular breasts, slice them to about 1/2 inch thickness.
Dry white wine such as Sauvignon Blanc or Pinot Grigio works best for the sauce.
Adjust heavy cream quantity depending on how rich and creamy you want the sauce.
For a thicker sauce, add flour gradually and stir well to avoid lumps.
Gruyère cheese adds a nutty, melty finish but you can substitute with Swiss or Parmesan if preferred.
Serve with crusty artisan bread or over egg noodles for a heartier meal.
Leftovers store well refrigerated for up to 3 days and reheat gently on stovetop.

Nutrition

Serving Size: 1 serving
Calories: 430
Sugar: 2g
Sodium: 550mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0.3g
Carbohydrates: 10g
Fiber: 2g
Protein: 36g
Cholesterol: 120mg