Chicken with Mushrooms, Prosciutto, and Cream Sauce

Ingredients

• 2 tablespoons butter melted
• 6  chicken thighs 
• 1 cup mushrooms fresh sliced
• 2 tablespoons garlic divided minced
• 6 slices pancetta sliced thin ( )
• 6 servings salt and pepper to taste
• 1 cup cup heavy whipping cream sour

Equipment

• frying pan
• oven
• whisk
• casserole dish
• aluminum foil

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Drizzle butter into a casserole dish. Season chicken with salt, pepper, and 1 tablespoon garlic. Wrap chicken thighs in prosciutto, and place in casserole dish.
3. Sprinkle mushrooms and remaining garlic on top of chicken.
4. Bake in a preheated oven until juices run clear, about 1 hour.
5. Remove chicken to a platter, and cover with aluminum foil to keep warm.
6. Pour drippings from casserole into a skillet set over medium-low heat.
7. Whisk in wine and sour cream, and cook until warmed through, about 5 to 7 minutes.
8. Pour over chicken, and serve.