Search thousands of recipes reviewed by home cooks like you.

Chicken with Mushrooms, Prosciutto, and Cream Sauce

Chicken with Mushrooms, Prosciutto, and Cream Sauce

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
TIFFUHNY

TIFFUHNY

This chicken is quick, simple, delicious and has an elegant presentation! If you don't have prosciutto handy you can use bacon. Make it really special and throw in a variety of exotic mushrooms, shiitake, portabello, oyster, etc. It can be prepared ahead of time and thrown in the oven when ready. Serve with garlic mashed potatoes, buttered noodles or basmati rice.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 30.8 g
  • 47%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 20.7 g
  • 41%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 463 mg
  • 19%

Based on a 2,000 calorie diet

Add to list

Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Splenda the Good Witch
73

Splenda the Good Witch

8/21/2006

I can't believe the person before me said this was just so-so! This was MARVELOUS! Perhaps better suited for the more sophisticated palate. So rich and flavorful! I used boneless skinless thighs and it was heavenly. I served it with mashed redskin garlic potatoes and grilled aspargus. My guests thought I was possessed by Martha Stewart, they were so impressed! Thank you Tiff for this wonderful recipe!

Hans Speek
58

Hans Speek

6/18/2007

You've done a great job on this recipe. I was looking for a tasty dish to try for my first attempt with prosciutto and it was superb. The only thing I changed was the same as the advise from many others, mushrooms on the bottom of the dish along with an onion. I went a bit lighter on the garlic but that is a personal choice. I left the lid on the casserole dish and cooked it for 1.5 hours then, reduced the resultant liquid by half before adding the cream. Beautiful and thanks.

Momof2
50

Momof2

12/18/2005

Had Christmas at my house for the first time and wanted something to wow the inlaws and my husbands family...this was it. This turned out great. I made this the night before and put it into the oven for about 1 hour and 10 minutes and it turned out delicious. It was moist and everyone raved...thanks for making my Christmas dinner easy.

More reviews

Similar recipes

ADVERTISEMENT