Prosciutto Wrapped Chicken in a Mushroom and White Wine Cream Sauce

Prosciutto Wrapped Chicken in a Mushroom and White Wine Cream Sauce


233 people made this

About this recipe: This chicken is quick, simple, yet delicious. The proscuitto keeps the chicken tender, whilst the mushroom and white wine cream sauce marries everything together. Serve with garlic mashed potatoes, buttered pasta or freshly cooked rice.


Serves: 6 

  • 30g butter or margarine, melted
  • 6 chicken thighs
  • Salt and pepper to taste
  • 6 slices prosciutto or thinly sliced bacon
  • 2 tablespoons finely chopped garlic, divided
  • 70g mushrooms, sliced
  • 50ml dry white wine
  • 250ml soured cream

Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

  1. Preheat oven to 180 C / Gas 4.
  2. 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.
  3. Bake in a preheated oven until juices run clear, about 1 hour. Remove chicken to a serving dish and cover with foil to keep warm.
  4. Pour drippings from casserole dish into a frying pan set over medium-low heat. Whisk in wine and soured cream and cook until warmed through, about 5 to 7 minutes. Pour over chicken, and serve.


Feel free to substitute in exotic mushrooms, such as shiitake or oyster.

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Reviews (5)


Very tasty sauce,a great recipe will be making again - 28 Aug 2010


delicious- it tastes much nicer using creme fraiche rather than sour cream though! - 20 May 2016


This was awesome! Definitely be having this again. - 09 Jul 2015

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