Sunday, November 18, 2012

Recipe: Prosciutto-Stuffed Chicken with Mushroom Sauce

Not a lovely photo of the dish
The photo of the dish does not do the recipe justice.  As you can see, I smothered my chicken in a bit too much mushroom sauce.  If you want to see how the dish could look, there's a great photo of it in the Nov 2012 issue of Bon Appetit on p.43.  (The recipe is on p. 44.)

Overall, it was a pretty easy dish to make and was good but didn't blow me away. 

Just a couple of notes. . .  we decided to add a little cream to the mushroom sauce, and baked the chicken in the oven for almost 20 minutes instead of the 7-8 minutes stated in the recipe (in order to get the chicken to 165 degrees).

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