Friday, September 18, 2009

Chicken with Mushrooms, Prosciutto, and Cream Sauce

I made this recipe for the first time tonight and it turned out really well. My food pictures have been pretty lame lately, and they don't really reflect how good the food tastes! In any case, this recipe was really simple quick to make. I used chicken breasts instead of thighs because that was what I had on hand. If you choose to make the same substitution, reduce the baking time to 30 minutes at 350 degrees, instead of the one hour called for. Bon appetit!

Chicken with Mushrooms, Prosciutto, and Cream Sauce
2 tablespoons butter or margarine, melted
6 chicken thighs
salt and pepper to taste
6 slices prosciutto (thin sliced)
2 tablespoons minced garlic, divided
1 cup sliced fresh mushrooms
1/4 cup dry white wine (optional)
1 cup sour cream
1. Preheat oven to 350 degrees F (175 degrees C).
2. Drizzle butter into a casserole dish. Season chicken with salt, pepper, and 1 tablespoon garlic. Wrap chicken thighs in prosciutto, and place in casserole dish. Sprinkle mushrooms and remaining garlic on top of chicken.
3. Bake in a preheated oven until juices run clear, about 1 hour. Remove chicken to a platter, and cover with aluminum foil to keep warm.
4. Pour drippings from casserole into a skillet set over medium-low heat. Whisk in wine and sour cream, and cook until warmed through, about 5 to 7 minutes. Pour over chicken, and serve.

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