Reviewed: Dec. 20, 2009

My husband and I had never tried prosciutto but had bought some to try this recipe. turns out we don't like it. I realized I didn't have white wine (and being Sunday I guess we were SOL) I used red and the sauce came out great.

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Reviewer:

Meagansess

Cooking Level: Expert

Living In: Decatur, Alabama, USA

Reviewed: Dec. 20, 2009

This was incredibly good! I used chicken breast since I had them on hand, and mixed some sliced onions in with the mushrooms. This was delicious served with garlic mashed potatoes and California blend veggies. The sour cream gave a different flavor to your typical cream sauce.

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Reviewer:

MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Heidelberg, Baden-Württemberg, Germany

Reviewed: Nov. 25, 2009

These were great. Simple to make and wonderful in flavor and presentation. served with mashed pot. Will make again for sure. Yummmmy!

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Reviewer:

Baltimore Cook

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

Reviewed: Nov. 24, 2009

This was the first time I tried this recipe. It turned out great! I used chicken breasts and like a few of the other reviews recommended I wrapped the chicken with the prosciutto and then put some of the mushrooms in the bottom of the pain to help crisp them up a little more. Turned out awesome, and I got lots of compliments!

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Reviewer:

sericks7

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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Reviewer:

KAELLI11

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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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Reviewer:

vanessa

Cooking Level: Intermediate

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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Reviewer:

Barbara

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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Reviewer:

GAILCAV

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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