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Prosciutto-wrapped chicken with mushroom sauce
Prosciutto-wrapped chicken with mushroom sauce
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Elevate classic chicken dinner with crispy prosciutto and indulgent mushroom sauce. Add a keto twist with recipe alteration in notes.
Ingredients:
  • 4 small chicken breast fillets
  • 2 spring onions, finely chopped
  • 150g prosciutto
  • 20g butter
  • 200g small Swiss brown mushrooms, thickly sliced
  • 2 cloves garlic, crushed
  • 40.00 ml dry sherry
  • 300ml Cooking Cream
  • 14.40 gm honey
  • Sliced roast Brussels sprouts, to serve, optional
Instructions:
  • Preheat the oven to 180C/160C fan-forced and line an oven tray with non-stick baking paper. Season the chicken breasts with pepper, top them with spring onions, wrap them in prosciutto, and place them on the tray. Bake for 35-40 minutes until the prosciutto is lightly crisp and the chicken is cooked through. Remember to reserve any delicious juices from the tray.
  • In a spacious non-stick pan, gently melt butter over medium-low heat. Stir in mushrooms and sauté for 4-5 minutes until they turn golden brown and tender. If mushrooms seem dry, add a splash of water. Introduce garlic and cook for another minute.
  • Pour in the fragrant sherry and cook for 1 minute. Mix in the luxurious combination of cream, mustard, and honey. Let the sauce simmer for 1-2 minutes until it slightly thickens. Incorporate the reserved pan juices and season generously, then continue to simmer for another minute. Take it off the heat. Slice the chicken into thick pieces or leave it whole and plate it. Drizzle the sauce over and enjoy with crispy roasted Brussel sprouts.

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