Chicken with Mushrooms, Prosciutto, and Cream Sauce Recipe - Allrecipes.com
Chicken with Mushrooms, Prosciutto, and Cream Sauce Recipe
  • READY IN ABOUT hrs

Chicken with Mushrooms, Prosciutto, and Cream Sauce

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr
  • READY IN

    1 hr 10 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 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!

 
Most Helpful Critical Review
Apr 26, 2006

This was just okay. I prefer chicken breast so I used them instead of thighs. We also sprinkled parmesan cheese on top when they came out of the oven for extra flavor. I will try them again though and add some additional seasoning. If you use breasts it cuts the cooking time down to about 20 minutes. Pound them flat and just lay the prosciutto on top.

 
Jun 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.

 
Dec 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.

 
Oct 13, 2008

What a simple and delicious way to prepare chicken! I used boneless chicken breasts that I pounded down to 1/2 inch thick. I also put the mushrooms on the bottom of the baking dish as others had suggested. The sauce was perfect. I used light sour cream and to thicken it, I used a little cornstarch and I had some Asiago cheese on hand so I grated a little of that into the sauce. I served it with garlic mashed potatoes and it was a hit.

 
Mar 08, 2006

This was o.k. I used chicken breast tenders and added artichokes. Half way through the cooking I had a lot of liquid and the mushrooms and prosciutto were not browning. I suggest putting the mushrooms on the bottom of the chicken (or saute them separately if you like 'em brown) or you'll be wasting $6.00 worth of prosciutto. Flavor was good though and the sauce was delicious. I reduced drippings & 3/4 cup white wine by half before adding sour cream. Great over angel hair pasta with some fresh lemon juice on top.

 
Jan 08, 2006

Very delicious. I used chicken cutlets, sliced very thin and I lightly browned them in butter before assembling everything because they didnt have the skin like the thighs would have. Because I made this for 16 people I used virginia ham instead of prosciutto, just to save on the cost and I didnt want to use bacon because it sounded too rich that way. Everyone loved it, I should have made much more it went so fast. I served this with a mushroom and artichoke risotto. Very delicious, easy to prepare and tasted like I cooked all day. Thank you.

 
Apr 04, 2007

This is a terrific recipe and provides a base to experiment until you find your perfect mix of textures and tastes. We like chicken thighs well done. They are fatty enough to lend themselves to the well done side and we cook this dish until the prosciutto and chicken skin bind and provide a crispy crust (almost 2 hours with the last half hour at 325 degrees). I also place the schrooms on the bottom and use Chardonnay as the wine type. The extra cooking time reduces the liquid skightly, but rather than reducing it further I take out a little of the liquid before I put it in the saucepan and make a slurry with corn starch (heaping TBS)to thicken the cooking juices, sour cream, wine mixture. I have extra the next day when I serve any leftovers with steamed Jasmine rice.

 

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Nutrition

  • Calories
  • 383 kcal
  • 19%
  • Carbohydrates
  • 3.3 g
  • 1%
  • Cholesterol
  • 119 mg
  • 40%
  • Fat
  • 30.8 g
  • 47%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 20.7 g
  • 41%
  • Sodium
  • 463 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

TIFFUHNY
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