Chicken with Mushrooms, Prosciutto, and Cream Sauce
"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."
PREP TIME 10 Min COOK TIME 1 Hr READY IN 1 Hr 10 Min
SERVINGS & SCALINGOriginal recipe yield: 6 servings
US METRIC
About scaling and conversions
INGREDIENTS
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
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
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.
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.
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.
Wine Tip
Try with a California Chardonnay
"What lies behind us and what lies before us,are tiny matters compared
to what lies within us"... ~Angelique~
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