MUSHROOM AND PROSCIUTTO STUFFED CHICKEN

black cast iron skillet with two chicken breasts and creamy mushroom and prosciutto sauce, fresh thyme on top

MUSHROOM AND PROSCIUTTO STUFFED CHICKEN

SO creamy. SO good. This Sauce for this Mushroom and Prosciutto Stuffed Chicken is EVERYTHING!

Prep Time 10

Cook Time 40

Total Time 50

Servings Servings

Ingredients

2 Boneless Skinless Chicken Breasts*
1 tsp Extra Virgin Olive Oil
1 tbsp Butter
2 cups Chicken Broth
¾ cup Heavy Cream
½ cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
1 (225g) package White Mushrooms sliced
100 g Prosciutto crisped then sliced (recipe below)
3 Cloves Garlic minced
1 Shallot diced
⅓ cup Fresh Sage chopped
1 tbsp Fresh Thyme
1 tsp Chili Flakes
Salt and Pepper to taste

TO THICKEN THE SAUCE

1 tbsp Cornstarch
2 tbsp Chicken Broth (or water)

Instructions

THE CRISPY PROSCIUTTO

Preheat the oven to 400°F.
Take each slice of prosciutto and fold the edges inwards all the way around - they’ll look like little nests or bunched up circles. Place them on a parchment lined baking sheet and bake for 10-12 minutes, keeping an eye the last couple of minutes to ensure they don’t burn.
Transfer to a wire rack to cool (they’ll crisp up a bit more as they cool).
Chop all but 2 slices up into small pieces. Set aside.

FOR THE SAUCE

In a large skillet over medium heat, add the butter. Once melted, add the shallots and sauté, stirring frequently, a couple minutes.
Add the mushrooms and cook, stirring frequently, until soft (a few minutes).
Add the garlic and stir until fragrant, about 30 seconds.
Add the thyme, sage, chili flakes, salt and pepper and stir for a couple of minutes, allowing the flavours to mingle.
Add the white wine and let reduce, stirring occasionally, a few more minutes.
Add the crispy prosciutto pieces and stir until combined.
Add the chicken broth and heavy cream, give it a good stir then bring to a bubbling boil then immediately reduce the heat to a low simmer.
Mix the cornstarch and 2 tbsp of broth or water in a small bowl. Add it to the cream sauce and stir.
Cook on low for 15-30 minutes, stirring occasionally, until sauce thickens to your liking.

THE STUFFED CHICKEN

Reduce the oven to 350°F.
Pat the chicken breasts dry and season on each side with salt and pepper.
Heat the olive oil in a large cast iron skillet (or other oven safe skillet). When hot, add the chicken breasts and sear a few minutes per side. The chicken should develop a nice golden brown crust but won’t be all the way cooked through at this point. Transfer to the hot oven and cook an additional 20 minutes. Transfer to a cutting board and allow to cool. Keep the skillet close by. At this point, the chicken is nearly done - it will finish cooking in the last step.
Slice the breasts in half lengthwise but don’t go all the way through (about halfway is good).
Spoon as much of the cream sauce mixture as needed into each of the sliced chicken breasts to stuff them.
Spread the remaining mushroom cream sauce on the bottom of the skillet, making two wells for the chicken breasts.
Put the chicken in the skillet and return to the oven, for 5-10 minutes or until a meat thermometer reads 165°F.
Garnish each stuffed chicken breast with one reserved whole crispy prosciutto slice each. Serve with as much sauce on top/around as desired.

Notes

Slicing the chicken breasts in half in order to stuff them can be done before or after the cooking process. I find it easier to do it after the chicken has been at least partially cooked, that way it has a better chance of holding together as you're slicing.

Nutrition