Begin by patting the chicken breasts dry with paper towels to ensure a nice golden-brown sear. Season both sides generously with kosher salt and black pepper. Then, place the chicken in a shallow dish and coat it evenly with seasoned flour.

In a large skillet, heat a drizzle of oil over medium heat. Once hot, add the prosciutto and cook for about 3-4 minutes until it's crisp and golden. Use a slotted spoon to transfer the prosciutto to a paper towel-lined plate.

In the same skillet, add a couple of tablespoons of butter to the drippings and let it melt. Increase the heat to medium-high, then lay the chicken breasts in the skillet. Sear them for 5-6 minutes until the underside is golden brown, then flip and cook for an additional 5 minutes.

Add the sliced cremini mushrooms to the same skillet and sauté for about 4-5 minutes until they start to caramelize. Add the shallots, fresh thyme, and sage, then season with garlic powder, onion powder, paprika, and cayenne. Continue to cook for 2-3 minutes until the shallots become translucent.

Pour in the dry white wine, using a wooden spoon to scrape up any delicious browned bits stuck to the bottom of the skillet. Allow to simmer for 5 minutes.

Stir in the chicken bone broth and heavy cream. Bring to a gentle simmer, then return the chicken breasts to the skillet, spooning sauce over them. Cook for about 5 minutes until everything is heated through.

Once the chicken is done, sprinkle the grated Gruyère cheese generously over the top. Cover the skillet with a lid and let it cook for an additional 3-4 minutes until the cheese melts.

Sprinkle the crispy prosciutto over the chicken, along with some fresh herbs for garnish. Serve alongside your favorite sides.