Chicken with Mushrooms, Prosciutto, and Cream Sauce
The Man said the prosciutto was like ham jerky and was his favorite part of the entire dish. I used only white button mushrooms due to taste preferences in my household, but feel free to use any combination you like.
4 tablespoons Butter
6 Bone-in, Skin-On Chicken Thighs
6 cloves Garlic (minced)
2 teaspoons Salt
1 teaspoon Black Pepper
6 slices Prosciutto
1 cup Chicken Broth
1/2 cup Sour Cream
Cooked Angel Hair Pasta
Preheat oven to 400°.
Melt 2 tablespoons of Butter in a 9x13 baking dish.
Remove skin from Chicken Thighs.
Season with 1 tablespoon of Garlic, 1 1/2 teaspoons Salt, and 1/2 teaspoon of Black Pepper.
Wrap 1 Prosciutto slice around each chicken thigh.
Transfer to the prepared baking dish.
Bake 40-45 minutes until browned, and a thermometer reads 165°.
Transfer to a platter and cover loosely with foil to keep warm.
Reserve pan drippings.
Melt the remaining 2 tablespoons of Butter in a large skillet over medium heat.
Add Mushrooms and the remaining 1 tablespoon of Garlic.
Cook, stirring occasionally till Mushrooms are tender, 6-7 minutes.
Add reserved drippings, Broth, and Sour Cream to the skillet.
Cook, stirring occasionally till just heated through, 2-3 minutes.
Stir in the remaining 1/2 teaspoon each, Salt, and Pepper.
Spoon Mushrooms over Chicken.
Serve with Pasta.
Garnish with Parsley if desired.