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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