I browned the chicken first in a skillet (3 chicken breasts halved and pounded flat) then placed 2 cups of mushrooms and one sliced onion at the bottom of the buttered baking dish. I placed the ham-wrapped chicken on top of that. I found it only took about 50 minutes to cook this way. I used the juices from the skillet in which I browned the chicken plus the juices in the baking dish (which wasn't much) and I added about a cup of chicken broth, dash of apple juice and vinegar bc I didn't have any wine on hand, along with a tablespoon of chopped garlic. Reduced this to about 1/2 then blended in only 1/4 cup of sour cream, and later sifted in about 1/2 tbsp of corn starch to thicken the sauce up (the original sauce amounts didn't yield as much sauce as I wanted). This may be my favorite recipe on this website! It's pretty simple and soooooo yummy- the savoriness of the mushroom with the tangy kick from the sauce and the chicken cooked just right. It was a hit!
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I browned the chicken first in a skillet (3 chicken breasts halved and pounded flat) then...