Chicken with Mushrooms, Prosciutto, and Cream Sauce

A quick, simple, and delicious chicken dish with an elegant presentation. Prosciutto-wrapped chicken thighs are baked with garlic and mushrooms. The drippings are simmered with white wine and sour cream to create a scrumptious sauce.

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2 tablespoons butter or margarine, melted

6 chicken thighs

salt and pepper to taste

6 slices prosciutto (thin sliced)

2 tablespoons minced garlic, divided

1 cup sliced fresh mushrooms

1/4 cup dry white wine (optional)

1 cup sour cream

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

Drizzle butter into a casserole dish. Season chicken with salt, pepper, and 1 tablespoon garlic. Wrap chicken thighs in prosciutto, and place in casserole dish. Sprinkle mushrooms and remaining garlic on top of chicken.

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

Pour drippings from casserole into a skillet set over medium-lowheat. Whisk in wine and sour cream, and cook until warmed through, about 5 to 7 minutes. Pour over chicken, and serve.

Chicken with Mushrooms, Prosciutto, and Cream Sauce

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