Description
This Smothered Chicken in Mushroom Wine Pan Sauce recipe features tender, thin-cut chicken breasts coated in a flavorful flour and spice blend, seared to golden perfection, and smothered in a rich, creamy mushroom and white wine sauce topped with melted Gruyère cheese and crispy prosciutto. Perfectly paired with crusty bread, this dish delivers comforting and indulgent flavors with a gourmet touch.
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
- 3 ounces prosciutto
Sauce
- 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 chicken breasts evenly with kosher salt and black pepper. In a shallow bowl, mix together the all-purpose flour, garlic powder, onion powder, paprika, and a pinch of cayenne pepper. Dredge each chicken piece through the flour mixture, coating them thoroughly and shaking off excess.
- Cook Prosciutto: Lay the prosciutto slices in a large skillet over medium-high heat. Cook until they become crispy on all sides, about 5 minutes. Remove the crispy prosciutto from the skillet and set aside for garnish.
- Sear Chicken: In the same skillet, add 1 tablespoon of butter. Place the coated chicken breasts and sear until golden brown, about 3-5 minutes per side. Add another tablespoon of butter, allowing it to brown and baste the chicken for about 2 minutes. Remove the chicken from the skillet and set aside.
- Cook Mushrooms and Aromatics: Add the sliced cremini mushrooms to the skillet. Cook undisturbed for 5 minutes until they are golden and caramelized. Stir in 2 tablespoons of butter, chopped shallots, fresh thyme leaves, fresh sage, and a pinch of salt and pepper. Cook for an additional 5 minutes, allowing the flavors to meld and the mushrooms to caramelize further.
- Deglaze and Simmer Sauce: Pour in the dry white wine to deglaze the pan, scraping up any browned bits. Add the chicken bone broth and simmer the mixture for 5 minutes to reduce slightly. Stir in the heavy cream, adjusting amount from 1/2 to 1 cup depending on desired sauce richness and consistency.
- Combine and Finish: Return the seared chicken breasts to the skillet, nestling them into the mushroom cream sauce. If the sauce appears too thin or soupy, sprinkle in 1-2 additional tablespoons of flour while stirring gently to thicken. Sprinkle the shredded Gruyère cheese evenly over the chicken. Cook for 5-10 minutes on low heat until the cheese melts and the chicken is fully cooked through. Remove from heat.
- Serve: Top each chicken breast with the reserved crispy prosciutto and additional fresh herbs if desired. Serve immediately with crusty bread to soak up the luscious creamy mushroom pan sauce. Enjoy!
Notes
- Use thin-cut chicken breasts to ensure quick and even cooking.
- If dry white wine is not available, dry vermouth or chicken broth with a splash of white wine vinegar can be substituted.
- Adjust heavy cream quantity to achieve your desired sauce consistency—less for lighter, more for creamier.
- Ensure the prosciutto is cooked until crispy for maximum texture contrast.
- Gruyère cheese adds a nutty flavor; feel free to substitute with Swiss or fontina if unavailable.
- Serve with crusty artisan bread to mop up the delicious sauce.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
