Chicken Tonight - Proscuitto Wrapped Chicken with Mushroom Cream Sauce

I make this dish quite often, it is good for a family meal and excellent for the times when you invite people over. When I make this I allow 1 chicken thigh fillet, one slice of proscuitto and three to four mushrooms person and simply increase or decrease the wine and cream accordingly. For the sauce I like to think in terms of a splash of wine and a glug of cream, use your judgement for the amount of sauce you need. I like lots of sauce and use a more cream. Some water or additional wine could be added if preferred. Serve with rice or other grains, buttered pasta or mashed potato.

The recipe is for four, however, can easily adapted for one person or as many as you want.

If making for a very large number, and your pan is too small, transfer the cooked chicken pieces to a large baking dish, add the mushrooms etc, and bake in the oven (160 -180degC). It will take longer to cook but does not need to watched as closely, leaving you free to prepare vegetables or whatever you would like to serve with the chicken. The chicken can be prepared earlier and refrigerated until needed and then cooked. The mushrooms could also be prepared and partly cooked to make things easier.

Wrap each piece of chicken with prosciutto.

Heat a small amount of oil in a frypan, add chicken and gently fry for about 8 minutes, taking care not to burn the prosciutto.

Add sliced mushrooms, garlic, thyme and wine. Cover and cook for a few minutes until mushrooms have softened and cooked down.


Add cream and some black pepper, Simmer gently for a few minutes to allow sauce to thicken slightly.

Prosciutto Wrapped Chicken with Mushroom Cream Sauce

4 chicken thigh fillets, cut in halves 4 long slices Prosciutto or 8 small 16 mushrooms, sliced thinly 2 -4 cloves garlic, crushed ½ - 1 teaspoon fresh thyme leaves* or generous pinch of dried thyme

1/3 -1/2 cup dry white wine ½ -1 cup light cream/cream black pepper, freshly ground To serve chopped fresh parley

Wrap each piece of chicken with prosciutto.

Heat a small amount of oil in a frypan, add chicken and gently fry for about 8 minutes, taking care not to burn the prosciutto.

Turn chicken and cook for a further minute

Add sliced mushrooms, garlic, thyme and wine. Cover and cook for a few minutes until mushrooms have softened and cooked down.

Add cream and some black pepper, Simmer gently for a few minutes to allow sauce to thicken slightly. 

Garnish with chopped parsley

*I use sprigs of thyme and do not worry too much about the stalks.