Prosciutto-wrapped chicken in mushroom cream sauce

    1 hour 10 min

    This chicken is quick, simple, yet delicious. The prosciutto 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.

    251 people made this

    Serves: 6 

    • 30g butter, 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
    • 4 tablespoons dry white wine
    • 240ml 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. You can also use creme fraiche instead of soured cream.


    Prosciutto-wrapped chicken in mushroom cream sauce
    Prosciutto-wrapped chicken in mushroom cream sauce

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    Reviews in English (272)


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


    mm Not really what i thought it would be, followed to the letter smelled amazing but nah, not for this family  -  21 Jul 2017


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