CHICKEN WITH MUSHROOMS, PROSCIUTTO, AND CREAM SAUCE
This chicken is quick, simple, delicious and has an elegant presentation! If you don't have prosciutto handy you can use bacon. 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.
Provided by TIFFUHNY
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- 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-low heat. Whisk in wine and sour cream, and cook until warmed through, about 5 to 7 minutes. Pour over chicken, and serve.
Nutrition Facts : Calories 382.8 calories, Carbohydrate 3.3 g, Cholesterol 118.7 mg, Fat 30.8 g, Fiber 0.2 g, Protein 20.7 g, SaturatedFat 13.3 g, Sodium 424.5 mg, Sugar 0.3 g
BONNIE'S CHICKEN PROSCIUTTO WITH MUSHROOM SAUCE
Easy to prepare, and so delicious to eat. Prosciutto is tucked under tender breasts of chicken, and the ham and mushroom wine sauce make this dish perfect for entertaining. I am happy to share this recipe with my JAP friends. Enjoy! Photo is my own
Provided by BonniE !
Categories Chicken
Time 1h5m
Number Of Ingredients 13
Steps:
- 1. PREPARE THE CHICKEN: Remove any fat from the chicken breasts, and cut them in half, then cut them across to make 6 servings. Place each serving of chicken between plastic wrap and pound to 1/4 inch thickness. Set aside.
- 2. BROWN THE CHICKEN: Place the 2 tablespoons of butter in a large non-stick skillet over medium heat, and fry the chicken on both sides until light golden brown on each side. No longer or you will make it tough. Set aside.
- 3. MAKE THE SAUCE: Add the remaining 3 tablespoons of butter to the skillet, add the onion and cook until just tender. Remove the pan from the heat, and add the flour and the mustard. Stir and then add chicken broth, half-and-half and the wine. Cook and stir over low heat until nice and thick, then add the drained mushrooms and 1/2 cup of Swiss cheese, stir until the cheese melts. Turn off heat.
- 4. LAYER THE DISH: Grease a 3 quart pyrex dish. Layer the broccoli evenly in the bottom of the greased dish. Using a ladle, add half of the sauce and drizzle it over the broccoli--this is about 3 ladles. Add the prosciutto on top of the sauce, then add the chicken. Hide any prosciutto under the chicken. Now ladle the rest of the sauce evenly over the chicken.
- 5. BAKE IT: Pre-heat the oven to 400 degrees and bake the dish for 20 to 30 minutes, remove from oven, add the remaining cheese and sprinkle the paprika on top and return to the oven for 2 minutes or until the cheese is melted and the paprika makes streaks like my photo.
- 6. TO SERVE: Let dish stand five minutes before serving. Cut into 6 servings and carefully lift each serving out of the dish with a spatula. Using a large spoon drizzle mushroom cream sauce over each serving. Enjoy!
CHICKEN, MUSHROOM AND PROSCIUTTO ROLLS
Make and share this Chicken, Mushroom and Prosciutto Rolls recipe from Food.com.
Provided by Fairy Nuff
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Sit your chicken breast on a chopping board and slice it all the way through the middle (like you are filleting a fish).
- You should have two almost identical top and bottom pieces of chicken.
- Repeat for the other breast; set aside.
- Heat 1 Tbsp oil in pan and add onion, fry until almost transparent and then add garlic. Stir occasionally.
- Cook for 2 minutes then add sliced mushrooms.
- Remove from heat and allow to cool.
- Put your chicken breast between two freezer bags and pound it so that it is quite thin then cut it half along the long edge.
- Ok you should now have four chicken pieces- spread each with cream cheese then divided the onion/mushroom mixture between them (spread the cream cheese and the mushroom all over the chicken).
- Roll the chicken up tightly then roll a piece of prosciutto around it and secure with a toothpick, repeat.
- Heat 1 tbsp oil in pan and over medium/high heat seal the chicken parcels on all sides.
- Lower the heat and continue cooking until chicken is cooked through (about 10-15 minutes, depending on the size of your breast-- lol).
- Either serve as is with your favorite sauce or cut into slices to serve as nibbles or entrée.
Nutrition Facts : Calories 348.8, Fat 33.9, SaturatedFat 14.6, Cholesterol 63.8, Sodium 175.8, Carbohydrate 7, Fiber 0.9, Sugar 2.1, Protein 6.4
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PROSCIUTTO-STUFFED CHICKEN WITH MUSHROOM SAUCE RECIPE
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- Halve chicken breasts horizontally, keeping 1 long side attached; open halves like a book. Pound breasts until 1/4-inch thick. Season on all sides with salt and pepper.
- Place 1 chicken breast on a work surface, cut side up. Overlap 2 slices prosciutto on top of chicken, leaving a 1/2-inch border. Top prosciutto with 2 slices provolone; layer 8 basil leaves over cheese, maintaining 1/2-inch border. Roll up chicken lengthwise and tie with kitchen twine. Repeat with remaining chicken breasts.
- Preheat oven to 450°. Heat 1 tablespoon butter and oil in a large heavy ovenproof skillet. Add roulades and cook until browned on all sides, 8-10 minutes. Transfer skillet to oven and bake until an instant-read thermometer inserted into center of roulades registers 165°, 7-8 minutes. (The chicken will be cooked through but still juicy.) Transfer chicken to plates and let rest for 10 minutes.
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