Garlic Mushroom Chicken Skillet

Ingredients

Instructions

1. Set a large skillet over medium-high and add 2 tablespoons of the olive oil. When it shimmers, add the prosciutto and cook, stirring now and then, until crisp, about 5 minutes. Move it to a plate.
2. In the same skillet over medium-high, add the remaining tablespoon of oil, then the chicken, sage, onion powder and garlic powder, plus salt and pepper. Toss to coat, then sear without moving until golden underneath, 3 to 5 minutes. Flip and cook 2 minutes more. Add 2 tablespoons of the butter and let it melt and lightly brown around the chicken, 2 to 3 minutes. Move the chicken to the plate with the prosciutto, leaving the fat in the pan. Without moving means without moving. Let it get golden. It's not going anywhere.
3. Turn the heat to medium-low 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, pepper and red pepper flakes. Cook, stirring, until soft and fragrant, 3 to 4 minutes. Pour in the vinegar and scrape up the browned bits, about 1 minute. Crowded mushrooms steam and go gray. Give them room and they'll go golden.
4. Pour in the broth and wine and return the chicken to the pan. Cook, turning now and then, until the chicken is warmed through and the sauce has thickened a bit, 6 to 8 minutes.
5. Serve family style, topped with the crispy prosciutto and thyme, with crusty bread alongside for dipping.