Ingredients
6 Chicken thighs, bone in , skin on
6 thin slices Prosciutto
2 tbsp Garlic -6 cloves
2 tsp Kosher Salt
8 ounces cup Mushrooms, fresh - mixed varieties
4 tbsp Butter or margarine
Salt and pepper
1/2 cup chicken broth
1/2 cup Sour cream
1/4 cup White wine, dry
Directions
Preheat oven to 400 degrees. Melt 2 tbsp butter and add to a 9x13 baking dish and spread to coat dish.
Remove skin from chicken thighs. Season with 1 tbsp garlic, 1.5 tsp. salt and 1/2 tsp pepper. Wrap one prosciutto slice each around each chicken thigh and place in pan.
Bake chicken 40 to 45 minutes until browned and a thermometer registers at 165 degrees in thick part of thigh. Transfer to dish and cover loosely with foil to keep warm. Save drippings.
Melt remaining 2 tbsp of butter in large frying pan. Add mushrooms and remaining 1 tbsp of garlic. Cook, stirring occasionally, until tender, 6 or 7 minutes. Add reserved drippings, broth, wine, sour cream. Cook, stirring occasionally until just heated through, 2 or 3 minutes. Add salt and pepper. Spoon sauce over thighs and serve over pasta.
Description
This is relatively simple and yet is elegant enough to use as a company dish.
Servings
6
Source
All recipes
Notes
We really liked this. I thought the good taste of the sauce lingered in my mouth. I thought the sauce was a bit thin so I made a slurry and thickened very, very slightly. The picture was taken by me of one of the dishes. Lovely presentation on the plate.
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