Description
This Smothered Chicken in Mushroom Wine Pan Sauce features thin-cut chicken breasts seared to golden perfection, topped with crispy prosciutto and smothered in a rich, creamy mushroom and white wine sauce infused with fresh herbs and Gruyère cheese. It’s a comforting and elegant dish perfect for a special dinner, served alongside crusty bread to soak up 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
Other Ingredients
- 3 ounces prosciutto
- 3 tablespoons salted butter
- 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
- Prepare and Season Chicken: Season the thin-cut chicken breasts generously with kosher salt and black pepper. In a shallow bowl, combine the all-purpose flour with garlic powder, onion powder, paprika, and cayenne. Dredge each piece of chicken in this flour mixture, making sure they are well coated.
- Crisp the Prosciutto: Heat a large skillet over medium-high heat and arrange the prosciutto slices in the pan. Cook until they become crispy all over, about 5 minutes. Once crisp, remove the prosciutto from the skillet and set aside.
- Sear the Chicken: In the same skillet, add 1 tablespoon of butter and place the floured chicken breasts in. Sear the chicken on both sides until golden brown, about 3 to 5 minutes per side. Add another tablespoon of butter to the pan and allow it to brown around the chicken for an additional 2 minutes to enhance flavor. Then, remove the chicken from the skillet and set it aside.
- Cook the Mushrooms and Aromatics: Add the sliced cremini mushrooms to the skillet and cook undisturbed for 5 minutes until they turn golden. Then add the remaining 2 tablespoons of butter along with the chopped shallots, fresh thyme, fresh sage, and a pinch each of salt and pepper. Continue to cook for another 5 minutes until the mushrooms caramelize and the shallots soften.
- Deglaze and Simmer Sauce: Pour in the dry white wine and let it simmer for a minute before adding the chicken bone broth. Allow the mixture to simmer for 5 minutes to reduce slightly. Stir in the heavy cream, adjusting amount between 1/2 to 1 cup depending on desired sauce richness. Return the chicken to the skillet. If the sauce appears too thin or soupy, sprinkle in 1 to 2 additional tablespoons of flour and stir well to thicken.
- Add Cheese and Finish: Sprinkle the shredded Gruyère cheese evenly over the chicken and sauce. Cover the skillet and allow it to cook for 5 to 10 minutes over low heat until the cheese melts and the sauce thickens to a creamy consistency. Once done, remove from heat.
- Serve: Plate the smothered chicken topped with the crispy prosciutto and additional fresh herbs if desired. Serve alongside crusty bread to mop up the indulgent creamy mushroom and wine sauce. Enjoy your delicious, comforting meal!
Notes
- Use thin-cut chicken breasts for even cooking and tender texture.
- Dry white wine like Sauvignon Blanc or Pinot Grigio works best for the sauce.
- The prosciutto adds a wonderful crispy, salty contrast—do not skip!
- Adjust the heavy cream to your preferred sauce richness and thickness.
- Gruyère cheese melts nicely and adds a nutty flavor; you may substitute with Swiss cheese if needed.
- Serve with crusty bread or over mashed potatoes for a hearty meal.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 570 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
