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Crispy Prosciutto Chicken

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Ingredients
  

  • 6 chicken breasts trimmed and pounded between wax paper
  • kosher salt and black pepper
  • ⅓ cup Wondra flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • 4 ounces prosciutto
  • 6 tablespoons salted butter You won't use it all at once
  • olive oil
  • 1 ½ cups sliced mushrooms
  • 2 shallots chopped
  • 1 tablespoon fresh chopped sage
  • 1 cup dry white wine wine
  • 1 cup chicken broth
  • ½ heavy cream
  • ½ cup shredded cheese I used a 4 cheese Italian mix
  • parsley, chopped for garnish
  • ½ box pasta shells cooked/buttered

Instructions
 

  • Season the chicken with salt and pepper. Place the flour, garlic powder, onion powder and paprika in a rimmed dish for dredging. Dredge the chicken through the flour and coat on both sides. Shake off an excess.
  • Lay prosciutto in a cast iron skillet on medium heat and cook until crispy on all sides. (Add drop of oil if pan gets too dry.)
  • In the same skillet, add 2 tablespoons butter and 3 chicken breasts. Sear on both sides until golden and remove to a plate. Repeat with the rest of the chicken.
  • Add the mushrooms. Cook undisturbed until golden about 5 mins.
  • Add the last 2 tablespoons butter, the shallots, sage, and a pinch each of salt and pepper. Add olive oil if needed. Cook for 5 minutes, until the mushrooms have caramelized.
  • Add the wine, then the broth. Simmer for 5 minutes, add in the cream and cheese.
  • Return chicken to the skillet. Simmer on low a few mins to finish cooking the chicken through. Top with the crispy prosciutto and parsley.
  • Add cooked/buttered shells to the skillet