Prosciutto Wrapped Chicken Past Mushroom Sauce

The humiliate deflate chicken dinner gets an improve gone crispy prosciutto and a affluent well-off mushroom sauce. (See in comments how to make recipe keto-friendly.)

The ingredient of Prosciutto Wrapped Chicken Past Mushroom Sauce

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
2 tbsp dry sherry
300ml bulla cooking cream
1 tbsp dijon mustard
2 tsp honey
sliced roast brussels sprouts to serve optional

The Instruction of prosciutto wrapped chicken past mushroom sauce

preheat oven to 180c 160c fan forced line an oven tray once non stick baking paper season each chicken breast similar to pepper scatter the spring onions more than the peak of each breast fillet wrap in prosciutto and place approaching prepared tray bake for 35 40 minutes or until prosciutto is lightly crisp and the chicken is cooked through reserve tray juices
meanwhile melt butter in a large non stick frying pan over medium low heat build up mushrooms and cook stirring often for 4 5 minutes or until golden brown and softened amass a splash of water if the mushrooms need moisture go to garlic and cook for 1 minute
add sherry and cook for 1 minute disturb in total cumulative cream mustard and honey simmer sauce for 1 2 minutes until slightly thickened ensue reserved pan juices and season well subsequently next simmer for a other 1 minute sever from heat cut chicken into thick slices or leave whole and plate spoon greater than sauce and help similar to crispy roasted brussel sprouts

Nutritions of Prosciutto Wrapped Chicken Past Mushroom Sauce

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