This was good enough. I think some of the mistakes were mine, but I also think it would have been pretty tasteless just prepared as written. I used boneless skinless thighs, because it's easier and healthier. Also skipped the melted butter. I did prepare the mushrooms (a LOT of mushrooms) ahead of time by sauteing them with garlic in an ounce of bacon and a tiny bit of oil. Then after they were soft, I added 1/4 cup sherry. I put this and some water-packed diced artichoke hearts in the bottom of the pan.I used 10 boneless skinless thighs and about 1/4 lb prosciutto, sliced very fine. I would use a bit more next time. It took longer than I expected in the oven (maybe 45 minutes - a lot for boneless!) and then when I added the drippings/mushrooms to my pan with the (fat free) sour cream and more sherry, I got distracted and it boiled, breaking the sauce. I'm not sure if it would have broken anyway since it was fat free, but I've never had that problem before. It was still tasty, just ugly. I served it with quinoa risotto and garlicky green beans. It was a tasty meal, but not as healthy as most of my food. It also took more work. I'm not used to salting my food, since I usually use strong spices like curry, but it was a nice "bistro" moment. My boyfriend said he liked it, but we'll see if we finish all the leftovers...
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This was good enough. I think some of the mistakes were mine, but I also think it would have...