Smothered Chicken in Mushroom Wine Pan Sauce

1. Season the chicken with salt and pepper. Place the flour, garlic powder, onion powder, paprika, and cayenne in a shallow bowl. Dredge the chicken through the flour and toss to coat.
2. Arrange the prosciutto in a large skillet set over medium-high heat. Cook until crispy all over, about 5 minutes. Remove from the skillet.
3. In the same skillet, add 1 tablespoon butter and the chicken. Sear on both sides until golden, 3-5 minutes per side. Add 1 tablespoon butter and allow the butter to brown around the chicken, about 2 minutes. Remove the chicken from the skillet.
3. Add the mushrooms. Cook undisturbed for 5 minutes or until golden. Add 2 tablespoons butter, the shallots, thyme, sage, and a pinch each of salt and pepper. Cook for 5 minutes, until the mushrooms have caramelized. 
4. Add the wine, then the broth. Simmer for 5 minutes, pour in the cream. Add the chicken to the skillet. If the sauce is too soupy, add 1-2 additional tablespoons flour. Sprinkle over the Gruyère. Cook for 5-10 minutes, until the cheese is melted. Remove from the heat. Top with crispy prosciutto and fresh herbs. 
5. Serve the chicken with crusty bread for mopping up all that delicious creamy sauce. YUM!