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Prosciutto Wrapped Chicken with Sherry Cream Sauce

Course: Dinner
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Calories: 477kcal
Author: Becky Hardin
Prosciutto Wrapped Chicken with Sherry Cream Sauce is our favorite easy and quick dinner! There's so much flavor in this skillet chicken recipe, and it's made in under 30 minutes. Plus I just love this mouth-watering cream sauce for chicken!
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Ingredients

  • 4 boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper to taste
  • 4 slices prosciutto
  • 3 tablespoons salted butter (⅜ stick)
  • 1 tablespoon olive oil divided
  • 3 cloves garlic minced
  • 1 cup cooking sherry (dry or medium dry)
  • 2 cups low-fat sour cream
  • 2 sprigs fresh rosemary
  • Freshly shredded Parmesan cheese optional, for garnish

Instructions

  • Preheat oven to 375°F.
  • Season the chicken breasts with salt and pepper to taste.
    4 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
  • Wrap each piece of chicken with a slice of prosciutto, pushing down the edges to adhere.
    4 slices prosciutto
    4 raw prosciutto wrapped chicken breasts on a wooden cutting board.
  • Heat the butter and ½ tablespoon oil in a 10-inch skillet set over medium-high heat. Swirl the mixture around in order to coat the entire base of the skillet.
    3 tablespoons salted butter, 1 tablespoon olive oil
  • 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.
    4 cooked prosciutto wrapped chicken breasts in a frying pan.
  • Add the remaining olive oil to the skillet and sauté 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 is.
    3 cloves garlic
    garlic sizzling in a frying pan.
  • 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.
    1 cup cooking sherry, 2 cups low-fat sour cream
    sherry garlic cream sauce in a frying pan with a sprig of rosemary.
  • Place the chicken back into the skillet, nestled in the sauce.
    prosciutto wrapped chicken in sherry cream sauce in a frying pan.
  • Bake, uncovered, for 5-10 minutes or until chicken is fully cooked and heated through.
  • Serve with rice, pasta, or on its own, spooning the sauce over the chicken.
    2 sprigs fresh rosemary, Freshly shredded Parmesan cheese

Video

Notes

  • Replace rosemary with sage or basil for a slightly different (but still delicious) flavor.
  • Be sure chicken has reached an internal temperature of 165F before eating.
  • Scrape the brown bits in the pan to the center as you cook--that's where all the flavor lives!
Storage: Store prosciutto wrapped chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Calories: 477kcal | Carbohydrates: 11g | Protein: 29g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 140mg | Sodium: 932mg | Potassium: 732mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 678IU | Vitamin C: 3mg | Calcium: 181mg | Iron: 1mg