PREP TIME 10 minutes • COOK TIME 30 minutes • TOTAL TIME 40 minutes • SERVES 6
Let me tell you—this skillet almost didn’t make it into the book. I added it in the eleventh hour (literally), because it was just too delicious to leave out! This is THE most flavorful chicken. It’s so good and has just the right amount of garlic. The mushrooms are perfectly cooked with some balsamic vinegar. And the white wine sauce? It is to die for—you must serve this with bread for soaking up every bit of that sauce! And I love to finish this dish with crispy prosciutto on top. It seals the deal!
Ingredients
- 3 tablespoons extra-virgin olive oil
- 4 ounces thinly sliced prosciutto
- 1½ pounds boneless, skinless chicken thighs or breasts
- 1 tablespoon chopped fresh sage
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Fine pink Himalayan salt and freshly ground black pepper
- 6 tablespoons (3/4 stick) salted butter
- 12 ounces shiitake and/or cremini mushrooms, sliced
- 4 garlic cloves, chopped
- 2 tablespoons fresh thyme leaves, plus more for serving
- Crushed red pepper flakes
- 3 tablespoons balsamic vinegar
- 1 cup low-sodium chicken broth
- 3/4 cup dry white wine, such as pinot grigio or sauvignon blanc
- Crusty bread, for serving (optional
Instructions
- Place a large skillet over medium-high heat and add 2 tablespoons of the olive oil. When the oil is shimmering, add the prosciutto and cook, stirring occasionally, until crisped, about 5 minutes. Transfer the prosciutto to a plate.
- To the same skillet over medium-high heat, add the remaining tablespoon olive oil, then the chicken, sage, onion powder, and garlic powder and season with salt and pepper. Toss to coat, then sear the chicken, without turning, until it is golden on the bottom, 3 to 5 minutes. Flip the chicken and cook for 2 more minutes to brown. Add 2 tablespoons of the butter, letting it melt and lightly brown around the chicken, 2 to 3 minutes. Transfer the chicken to the plate with the prosciutto, reserving the butter and oil in the pan.
- Place the same skillet over medium-low heat and add the mushrooms. Cook undisturbed until golden, about 5 to 8 minutes. Add the remaining 4 tablespoons butter, the garlic, thyme, and a pinch each of salt, black pepper, and red pepper flakes. Cook, stirring, until softened and fragrant, 3 to 4 minutes. Pour in the vinegar and cook, stirring and scraping up any browned bits from the bottom of the pan, about 1 minute.
- Pour in the broth and wine, then return the chicken to the pan. Cook, turning occasionally, until the chicken is warmed through and the sauce slightly thickened, 6 to 8 minutes.
- Serve family style, topped with the crispy prosciutto and thyme and crusty bread alongside for dipping, if desired.
AVAILABLE FOR PURCHASE AT 365 COLLECTIVE BY ABIGAIL FOX + SERENDIPITY
315 Greenwich Ave Greenwich, CT 06830 (203) 489-3046
“Reprinted from Half Baked Harvest Quick & Cozy, Copyright © 2024 by Tieghan Gerard. Photographs copyright © 2024 by Tieghan Gerard. Published by Clarkson Potter, an imprint of Random House.”
