Prosciutto Wrapped Sherry Cream Chicken Skillet

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Author: Becky Hardin | The Cookie Rookie
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  • 4 large boneless skinless chicken breasts
  • salt and pepper to taste
  • 4 large slices proscuitto
  • 3 tablespoons salted butter
  • 1 tablespoon olive oil divided
  • 3 cloves garlic minced
  • 1 cup cooking sherry (dry or medium dry)
  • 2 cups low fat sour cream
  • 2 fresh sprigs rosemary
  • shredded parmesan as garnish optional


  • Preheat oven to 375F.
  • Season the chicken breasts with salt and pepper to taste. Wrap each piece of chicken with a slice of prosciutto, pushing down the edges to adhere.
  • Heat the butter and 1/2 tablespoon oil in a 10" skillet over medium high heat. Swirl the mixture around in order to coat the entire base of the skillet.
  • Add the chicken breasts to the skillet and cook for 3-4 minutes on each side, depending on thickness. You want the chicken to be browned on both sides and nearly cooked through. Remove from the skillet and set aside.
  • Add the remaining olive oil to the skillet and saute the garlic for 2-3 minutes or until fragrant and translucent. Scrape the brown bits in the pan to the center as you cook, that's where all the flavor lives!
  • Add the cooking sherry to the skillet and bring to a boil. Reduce to a simmer and whisk in the sour cream 1 cup at a time, until the cream sauce forms. Lay the rosemary into the skillet. Let simmer for 10 minutes.
  • Place the chicken back into the skillet, nestled in the sauce.
  • Bake, uncovered, for 5-10 minutes or until chicken is fully cooked and heated through.
  • Serve with rice, pasta, or on it's own, spooning the sauce over the chicken.
  • Enjoy!