Tuesday, February 2, 2010

Chicken with Mushrooms, Prosciutto, and Cream Sauce

I found this recipe on allrecipes.com and decided to try it after reading the excellent reviews. I used low fat sour cream to make it healthier. I served it with roasted asparagus (using the same method as this recipe for roasted broccoli) and spaghetti noodles with sauce from the chicken on it. We thought it was really good and hopefully you will too!


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


  • Preheat oven to 350 degrees.
  • Drizzle melted butter into a casserole dish. Season chicken with salt, pepper, and garlic. Wrap prosciutto around chicken thighs, and place in casserole dish. Place mushrooms and remaining garlic on top of chicken.
  • Bake for about 1 hour, until juices run clear. Remove chicken to a platter and cover with aluminum foil to keep warm.
  • Pour drippings from casserole into a skillet set over medium-low heat. Wihisk in wine and sour cream, and cook for about 5 to 7 minutes, until warmed through. Pour sauce over chicken and enjoy!

Source: Allrecipes.com

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