The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 19, 2009
OMG this is amazing. Skip the whole sour cream part and just use a good jar of your favourite alfredo sauce. We didnt add the alfredo to the casserole dish, we just put the chicken breast on each persons plate, and then poured the alfredo over top! IT WAS INCREDIBLE. Thanks for the great recipe.
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Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 9, 2009
this was so good! i used chicken breast instead of thighs and cut the recipe to feed 2 people instead of 6. i was iffy about using the wine for the sauce since im not a huge alcohol fan, even the taste of it in my food. i decided i would try it with the wine and im very glad i did. came out perfect. i made some mixed veggies with it and just tossed those in the remaining sauce with some salt and pepper. this is going in my keeper box for sure. might try it with thighs next time just to see if theres any difference in taste. but certainly a 5 star with the breasts.
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Cooking Level: Intermediate

Home Town: Homer, Alaska, USA
Living In: Ipswich, Queensland, Australia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 2, 2009
This will go in my recipe book as one of my all time favorties!!! Fantastic - and to top it off it is sooo easy. The thing that made it easier was that I cooked it right in a roasting pan so I could then just remove the chicken and do the sauce right in the pan over the stove. I added a bit of flour to make it a bit thicker and would add more mushrooms becuase I love them. (I also used light sour cream) Other than that it got rave reviews and I will definitely add it to my favorties!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 1, 2009
Maybe I missed something here, but I thought this was "OK". My mistake may have been that I used thighs that were not boneless. The thighs took 1 hr and 20 minutes to cook. The cream sauce was marginal.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 19, 2009
I made this recipe as is. My guests really liked it. I thought it was just okay because I didn't really care for the chicken thighs. I would probably like it better with chicken breasts, but that may make it too dry.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 16, 2009
Made this for my Mother when she visited. We both love mushrooms. Great recipe.
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Cooking Level: Expert

Home Town: Fresno, California, USA
Living In: Santa Rosa, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 7, 2009
A great Recipe.... I am going to cook it again for a group of friends. I used more sliced mushrooms than in the recipe, and it did take a bit longer to cook than stated. the sauce was excellent.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 4, 2009
This is an excellent recipe! It looks difficult but is actually very easy to make. Use this one to impress a date! I rubbed little garlic salt on the chicken thighs before wrapping in the prosciutto. I used imported prosciutto, which makes a difference. I cooked the chicken in an oven safe skillet, then reduced the sauce after adding 1/2 cup of wine and a little corn starch before adding the sour cream. The sauce came out fabulous--thick, creamy, and flavorful. Served it with a veggie and brown rice, which soaked up a bit of the sauce. Fantastic!
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Jon
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Cooking Level: Expert

Home Town: Wilmington, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 27, 2009
Very nice! My family loved it. I used chicken thighs, bone in, but removed the skins. Bought some lovely Prosciutto di Parma from Whole Foods and a very good quality Chardonnay (used 1/2 c). I used clarified butter, roasted garlic, cremini mushrooms (doubled the amount), pure sour cream and fresh parsley. Also tossed in some leftover sliced onions (1/3 c). The meat was meltingly tender and the sauce rich yet not too heavy. I'll make more sauce next time but other than that, will keep everything the same. For those that didn't care for the recipe, make sure you are using quality ingredients. In other words...a decent drinking wine. It really does make a difference. Thanks Tiffuhny, nice recipe!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 21, 2009
Just served this to my family. We hated it. I re-read the recipe to make sure I didn't miss anything. I'm so disappointed because there were so many good reviews.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 25, 2009
Nothing exceptional about this dish. There are better recipes for chicken with cream sauce that are less expensive as well (minus the prosciutto). Pretty bland.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 18, 2009
A welcome recipe for chicken thighs instead of breasts. We prepared this dish according to the recipe and it was just excellent! We all loved it.
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Ron

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA
Living In: Fishers, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 11, 2009
Very nice, and it looked pretty on the plate. I prepared this for two, and baked the chicken in a small cast iron skillet. When done baking, I simply set the meat aside and finished the sauce in the skillet (cleanup was a snap). I'll make again, but will add something extra to give it a bit more punch, perhaps even just a few more grinds of pepper. Could be served with an arugula salad and that would be perfect.
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Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 24, 2009
Passed the 1 yr and 3 yr old test. Husband thought it good but didn't rave about it. I thought it was very good. I comes out very, very tender: almost falling apart which I like. Used bacon and a touch of cornstarch to thicken.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 5, 2009
This was good, I didnt use the sour cream tho, I had bought heavy cream for it instead, think I had confused it with another recipe. The heavy cream worked out fine, think it would taste better than the sour cream, just my opinion. I did the mushrooms on the bottom of the chicken like others did, and thickened with cornstarch at the end.
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Cooking Level: Expert

Home Town: Westminster, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 3, 2009
My wife and I had this recipe tonight and boy was it good. I used Greek Yogurt instead of sour cream. We both agreed that it was one of best we have had. We severed it over brown rice. What a meal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 3, 2009
This was super good & easy!! I added 2 shallots and 2 cups shitake and button mushrooms and 2 more tablespoons of butter to make more sauce. I also added some salt and pepper to the sauce and tiny bit of parmesan cheese when I spooned the sauce over the chicken. Served with brown rice. Im going to try breast next since Im not a fan of thight meat. A good gourmet dish for company.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: May 30, 2009
This was good, but I'll add to the sauce nest time. I made this in my cast iron skillet, and substituted chicken broth for the wine. I was really annoyed when I got home from the deli and was given cooked ham instead of proscuitto. It still worked okay, but proscuitto would have been better.
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Ker
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Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: May 27, 2009
This was a good recipe. I almost didn't make it because of the cost of prosciutto, but I found that by getting it cut at the deli at my local grocery store it was a lot cheaper than buying the pre-packaged stuff. I only paid 1.18 for all the prosciutto I needed. I used jarred alfredo sauce instead of making the sauce with wine and sour cream. I was in a rush and it worked great.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: May 17, 2009
This is a rest. quality recipe. Rich and flavorful. Now that I've made it several times. I experiment with trying different wines and adding a different veg each time. The base recipe is excellent! Thank you!!
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