Seared Chicken Thighs with Creamy Mushroom Sauce

Instructions

1. 1

   In a large resealable plastic bag, combine the flour, salt, and 1/4 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 6-8 minutes per side until juices run clear. Remove and keep warm.

2. 2

   In the same skillet, sauté the mushrooms, prosciutto, shallots, and garlic in the remaining oil until tender. Stir in the white wine and bring to a boil; cook until the liquid is reduced to about 1/3 cup, about 10 minutes.

3. 3

   Stir in the chicken broth and simmer, uncovered, for 5 minutes or until slightly reduced. Stir in the cream and 2 tablespoons sage; heat through (do not boil).

4. 4

   Meanwhile, in a small saucepan, lightly mash 1/2 cup of the beans with the water. Stir in the remaining pepper, sage, and beans. Heat through.

5. 5

   Add the seared chicken to the mushroom mixture and heat through. Serve the chicken and sauce with the warm bean mixture.