I attract, or perhaps am attracted to, people who love mushrooms - for example my daughter, my son’s girlfriend and 2 of my very good friends (you know who you are) really love mushrooms. I happen to be pretty partial to them myself. Combined with bacon, white wine, cream and thyme and they are simply irresistible.
There were only three of us for Sunday Dinner this past Sunday as my nephew and his girlfriend were away for a few days. I decided to cook Prosciutto-wrapped Chicken with Mushroom Sauce from Adrian Richardson’s The Good Life, a book I accidentally bought a few months ago when I was looking for a present for a friend.
Alexander thought the shallots were “hectic” i.e. there were too many; Jaime and I didn’t agree with him. I would definitely increase the quantity of mushrooms, from 200 grams to 300 grams, and I’d probably decrease the amount of cream as the sauce was richer than I am used to, although it tasted delicious.
Adrian recommends this dish be served with rice pilaf or creamy mash – I chose the latter. Despite the hectic shallots, this dish was a hit, evidenced by Alexander taking the leftovers to have for lunch during the week.
Prosciutto-wrapped Chicken with Mushroom Sauce
From The Good Life by Adrian Richardson
4 free-range chicken breasts
freshly ground black pepper
1 tablespoon roughly chopped thyme
1 tablespoon roughly chopped sage leaves
4 slices of prosciutto
3 tablespoons olive oil
8 shallots quartered
100g bacon, cut into 1 cm strips
2 garlic cloves, crushed
200g button mushrooms, thickly sliced
150 ml white wine
100 ml chicken stock
400 ml cream
3 tablespoons chopped flat-leaf parsley
Preheat the oven to 170C.
Season the chicken breasts all over with salt a pepper and sprinkle with the thyme and sage. Wrap a slice of prosciutto around each breast.
Heat the oil in a large heavy-based frying pan and add the 2 breasts, frying until browned all over. Transfer to a medium ovenproof dish and brown the remaining breasts.
Add the shallots to the pan and fry until golden. Add the bacon and fry for a further 3-4 minutes, then tip the mixture into the dish with the chicken.
Melt the butter in the pan until just foaming. Add the garlic and mushrooms and fry gently for 5-6 minutes, until the mushrooms are beginning to soften. Increase the temperature to high and add the wine. Allow it to bubble vigorously for a moment, then add the stock and cream. Return to a boil, then pour over the chicken.
Stir the sauce as best you can to mix the ingredients together. Bake for 20-25 minutes, or until the chicken is cooked through. Sprinkle with parsely before serving.