Monday, February 4, 2008

Chicken with Prosciutto, Mushrooms, and Cream Sauce

I got the basics of this recipe from Allrecipes, but modified it to fit my needs. It turned out great - both Chris and I LOVED it. It was actually pretty easy, too.

3 T butter, melted
8 chicken thighs
salt and pepper to taste
8 slices prosciutto, thinly sliced (you can also use bacon)
8 cloves garlic, minced (about 2 tablespoons)
1 8oz. package of sliced mushrooms (I used baby bella, oyster, and shiitake mushrooms, and it was AWESOME)
1/4 c. dry white wine or low-sodium chicken broth (optional)
1 c. sour cream

Preheat oven to 350F. Drizzle butter into a casserole dish. Sprinkle mushrooms into dish. Season chicken with salt, pepper, and 1 tablespoon garlic (don't go overboard on salt here, especially if you're using prosciutto, since it's already a salty meat). Wrap chicken thighs in prosciutto, and place in casserole dish on top of mushrooms. Sprinkle the remaining garlic on top of chicken.
Bake in a preheated oven until juices run clear, about 1 hour. Remove chicken and mushrooms to a platter, and cover with aluminum foil to keep warm.

Pour drippings from casserole into a skillet set over medium-low heat. Whisk in wine/broth and sour cream, and cook until warmed through, about 5 to 7 minutes. Pour over chicken, and serve.

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