Chicken with Mushrooms, Prosciutto, and Cream Sauce

This recipe for chicken and mushrooms in cream sauce is quick, simple, and delicious — and what an elegant presentation! 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.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 15 mins
• Calories: 383 Calories

Ingredients

• 1 cup sour cream
• salt and pepper to taste
• 1 cup sliced fresh mushrooms
• 6 chicken thighs
• ¼ cup dry white wine (Optional)
• 2 tablespoons butter or margarine, melted
• 2 tablespoons minced garlic, divided
• 6 thin slices prosciutto

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Drizzle butter into a casserole dish. Season chicken with 1 tablespoon garlic, salt, and pepper. Wrap each thigh in a prosciutto slice and place into a casserole dish. Sprinkle mushrooms and remaining garlic over top.

Step 3

Bake in the preheated oven until the juices run clear, about 1 hour. Remove from the oven, transfer chicken and mushrooms to a platter, and cover with aluminum foil to keep warm.

Step 4

Pour drippings from the baking dish into a skillet set over medium-low heat. Whisk in sour cream and wine; cook sauce until heated through, about 5 to 7 minutes.

Step 5

Pour sauce over chicken and mushrooms to serve.