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–+ servings
Smothered Chicken in Mushroom Wine Pan Sauce

Irresistibly Creamy Smothered Chicken in Mushroom Wine Pan Sauce

This Smothered Chicken in Mushroom Wine Pan Sauce is a comforting and flavorful dish that transforms a simple dinner into an extraordinary experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: dinner
Cuisine: American
Calories: 580
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Breasts Boneless and skinless
  • 4 slices Prosciutto Crispy bacon can be a substitute
For the Sauce
  • ¼ cup Flour Use gluten-free alternative if desired
  • 1 teaspoon Garlic Powder Fresh garlic can be substituted
  • 1 teaspoon Onion Powder Fresh onions are a good substitute
  • 1 teaspoon Paprika Smoked paprika adds extra flavor
  • ¼ teaspoon Cayenne Pepper Adjust to taste
  • 3 tablespoons Butter Olive oil can be used instead
For the Vegetables
  • 8 ounces Cremini Mushrooms Can substitute with button or shiitake
  • 2 pieces Shallots Onion can replace if needed
For Flavoring
  • 1 teaspoon Thyme Adjust if using dried herbs
  • 1 teaspoon Sage Adjust if using dried herbs
  • 1 cup Dry White Wine Use a wine you enjoy drinking
  • 1 cup Chicken Bone Broth Vegetable broth can be used instead
For Creaminess
  • 1 cup Heavy Cream Coconut or dairy-free cream can be used
  • 1 cup Gruyère Cheese Swiss cheese can substitute
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Black Pepper

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Prep Chicken: Pat chicken breasts dry with paper towels and season with salt, pepper, garlic powder, onion powder, and paprika. Dredge in flour.
  2. Crisp Prosciutto: In a skillet over medium heat, add olive oil and crisp prosciutto for 3-4 minutes until golden and crunchy. Remove and set aside.
  3. Brown Chicken: Melt 2 tablespoons of butter in the skillet, add chicken, and cook for 5-7 minutes per side until golden and cooked through; transfer to a plate.
  4. Cook Mushrooms & Shallots: Melt 1 tablespoon of butter, add mushrooms and shallots, and sauté for 5-6 minutes until browned and fragrant.
  5. Create Sauce: Pour white wine, scraping up browned bits; reduce for 2-3 minutes, stir in broth and cream, and simmer for 4-5 minutes.
  6. Melt Cheese: Return chicken to skillet, sprinkle cheese overtop, cover, and cook on low for 3-4 minutes until cheese melts.
  7. Serve: Plate the chicken, spoon sauce over, and top with crispy prosciutto and fresh herbs.

Nutrition

Serving: 1servingCalories: 580kcalCarbohydrates: 15gProtein: 40gFat: 38gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 150mgSodium: 900mgPotassium: 800mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 4mgCalcium: 250mgIron: 3mg

Notes

Patter dry chicken for a golden crust. Use a meat thermometer for doneness. Adjust sauce thickness as needed. Reheat gently on stovetop.

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