Loading...Ingredients
Scale
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon pepper, divided
- 8 boneless skinless chicken thighs (2 pounds)
- 2 Tablespoons olive oil, divided
- 2 cups sliced fresh mushrooms
- 2 thin slices prosciutto or deli ham
- 1/2 cup chopped shallots
- 2 garlic cloves, minced
- 1 cup white wine or reduced-sodium chicken broth
- 1 cup reduced-sodium chicken broth
- 1/3 cup half-and-half cream
- 3 Tablespoons fresh sage or 3 teaspoons dried sage leaves, divided
- 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained, divided
- 1/4 cup water
Instructions
- In a large resealable plastic bag, combine the flour, salt, and ¼ teaspoon pepper. Add chicken, a few pieces at a time, and shake to coat.
- In a large skillet over medium heat, cook chicken in 1 Tablespoon oil for 6 to 8 minutes on each side or until juices run clear. Remove and keep warm.
- In the same skillet, sauté the mushrooms, prosciutto, shallots, and garlic in remaining oil until tender.
- Stir in wine. Bring to a boil; cook until liquid is reduced to about ⅓ cup, about 10 minutes.
- Stir in broth. Simmer, uncovered, for 5 minutes or until slightly reduced.
- Stir in cream and 2 Tablespoons sage; heat through (do not boil).
- Meanwhile, in a small saucepan, lightly mash ½ cup beans; add the water. Stir in the remaining pepper, sage and beans. Heat through.
- Add chicken to the mushroom mixture and heat through. Serve with beans.