Description
This Smothered Chicken in Mushroom Wine Pan Sauce features tender thin-cut chicken breasts smothered in a rich and creamy mushroom, wine, and Gruyère cheese sauce, topped with crispy prosciutto and fresh herbs. Perfectly seared chicken paired with a luscious pan sauce offers an elegant and comforting meal ideal for dinner gatherings or a cozy night in.
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
For Cooking and Sauce
- 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
Instructions
- Season and Dredge the Chicken: Season the thin-cut chicken breasts evenly with kosher salt and black pepper. In a shallow bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, and cayenne pepper. Dredge each chicken piece through the seasoned flour mixture, ensuring they are evenly coated.
- Cook Prosciutto: Arrange the prosciutto slices in a large skillet over medium-high heat. Cook until crispy on all sides, about 5 minutes. Once crispy, carefully remove the prosciutto from the skillet and set aside to drain.
- Sear the Chicken: In the same skillet, add 1 tablespoon of the butter and place the dredged chicken breasts in the skillet. Sear them on each side until golden brown, approximately 3-5 minutes per side. Add another tablespoon of butter and allow it to brown around the chicken for about 2 minutes for enhanced flavor. Remove the chicken from the skillet and set aside.
- Cook the Mushrooms and Aromatics: To the skillet, add the sliced cremini mushrooms. Let them cook undisturbed for 5 minutes or until golden brown. Then add the remaining 2 tablespoons of butter, chopped shallots, thyme, sage, and a pinch of salt and pepper. Cook this mixture for another 5 minutes until the mushrooms are well caramelized and the shallots are tender.
- Make the Pan Sauce and Combine: Pour in the dry white wine and chicken bone broth, allowing the sauce to simmer for 5 minutes to reduce slightly. Stir in the heavy cream, then return the chicken breasts to the skillet. If the sauce is too thin or soupy, gradually whisk in 1-2 additional tablespoons of flour to thicken. Sprinkle the shredded Gruyère cheese evenly over the chicken, and cook for an additional 5-10 minutes until the cheese is fully melted and the sauce is creamy and luscious. Remove from heat.
- Finish and Serve: Top the chicken with the crispy prosciutto and garnish with additional fresh herbs if desired. Serve immediately with crusty bread to soak up the delicious mushroom wine pan sauce. Enjoy your comforting and elegant meal!
Notes
- Using thin-cut chicken breasts helps ensure even cooking and faster searing time.
- If fresh herbs are unavailable, dried thyme and sage can be used but add towards the start of cooking to bloom their flavors.
- Adjust the cream quantity depending on your desired sauce consistency.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend for dredging and thickening.
- Leftover sauce can be stored separately and reheated gently with a splash of broth or cream to loosen before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 120 mg
