Ingredients
1/2 cup all-purpose flour1/4 teaspoon salt1/2 teaspoon pepper, divided8 boneless skinless chicken thighs (2 pounds)2 tablespoons olive oil, divided2 cups sliced fresh mushrooms2 thin slices prosciutto or deli ham1/2 cup chopped shallots2 garlic cloves, minced1 cup white wine or reduced-sodium chicken broth1 cup reduced-sodium chicken broth1/3 cup half-and-half cream3 tablespoons fresh sage or 3 teaspoons dried sage leaves, divided1 can (15 ounces) cannellini beans, rinsed and drained, divided1/4 cup water
Preparation
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 on each side or until juices run clear. Remove and keep warm.
In the same skillet, saute 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 1/3 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 1/2 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.
