Description
Smothered Chicken in Mushroom Wine Pan Sauce is a flavorful and comforting dish featuring thin-cut chicken breasts seared to golden perfection, smothered in a rich and creamy mushroom sauce enhanced with white wine, fresh herbs, and Gruyère cheese. Crispy prosciutto adds a delightful crunch, making it a perfect meal served with crusty bread.
Ingredients
Units
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
Pan and Sauce 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
Instructions
- Season and Dredge Chicken: Season the thin-cut chicken breasts with kosher salt and black pepper. In a shallow bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, and cayenne. Dredge the chicken pieces thoroughly through this seasoned flour mixture, coating them evenly.
- Cook Prosciutto: Heat a large skillet over medium-high heat and arrange the prosciutto slices in it. Cook until the prosciutto is crispy on all sides, about 5 minutes. Remove the crispy prosciutto from the skillet and set aside.
- Sear Chicken: In the same skillet, add 1 tablespoon of butter and place the dredged chicken breasts in the pan. Sear them on both sides until golden brown, about 3-5 minutes per side. Add an additional tablespoon of butter and allow it to brown around the chicken for approximately 2 minutes to deepen flavor. Then, remove the chicken from the skillet and set aside.
- Cook Mushrooms and Aromatics: Add the sliced cremini mushrooms to the skillet and cook undisturbed for 5 minutes until they are golden brown. Stir in 2 tablespoons of butter, chopped shallots, fresh thyme, sage, and a pinch each of salt and pepper. Cook the mixture together for another 5 minutes until the mushrooms are well caramelized and the aromatics are fragrant.
- Make the Sauce and Finish Cooking: Pour in the dry white wine and chicken bone broth, stirring to combine. Let the sauce simmer for 5 minutes to reduce and concentrate flavors. Stir in the heavy cream, then return the seared chicken breasts to the skillet. If the sauce is too thin or soupy, sprinkle in 1-2 tablespoons of flour to thicken, stirring well. Sprinkle shredded Gruyère cheese over the top and cook for another 5-10 minutes until the cheese melts and the chicken is heated through. Remove from heat.
- Serve: Top the smothered chicken with the crispy prosciutto and additional fresh herbs if desired. Serve immediately with crusty bread to soak up the delicious creamy mushroom wine sauce. Enjoy!
Notes
- Using thin-cut chicken breasts ensures quick and even cooking, helping the chicken stay tender.
- Prosciutto adds a salty, crispy texture complementing the creamy mushroom sauce perfectly.
- Adjust cream quantity based on desired sauce richness and consistency.
- If using dried herbs, reduce quantity to one-third to one-half of fresh herbs.
- Serving with crusty bread or mashed potatoes pairs well to absorb the flavorful sauce.
Nutrition
- Serving Size: 1 piece with sauce (approx. 1/6 of recipe)
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
