Chicken with mushrooms, prosciutto, and cream sauce

Dinner tonight, December 7, 2015
Extremely delicious, tasty and juicy, great for any dinner party, serve with a green salad
6 servings
  • 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
  • ¼ cup dry white wine (optional)
  • 1 cup sour cream
1) 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.

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