If you have ever wanted to impress your friends and family with a dish that’s both elegant and bursting with flavor, the Prosciutto-Wrapped Chicken with Sherry Cream Sauce Recipe is your new best friend. This dish takes simple ingredients like tender chicken breasts and wraps them in salty, delicate prosciutto before bathing them in a luscious sherry-infused cream sauce. Every bite brings a perfect dance of savory, creamy, and aromatic notes that make weeknight dinners feel like a celebration. Trust me, once you try this recipe, it’ll become a regular in your cooking repertoire.
Ingredients You’ll Need
Don’t be fooled by the simplicity of this ingredient list; each component plays a vital role in creating a beautifully balanced dish. The ingredients come together harmoniously to deliver layers of flavor, texture, and color that make this Prosciutto-Wrapped Chicken with Sherry Cream Sauce Recipe unforgettable.
- 4 boneless, skinless chicken breasts: The tender, juicy base of the dish, perfect for wrapping and absorbing flavors.
- Kosher salt and freshly ground black pepper (to taste): Essential seasoning that brings out the natural flavors of the chicken and prosciutto.
- 4 slices prosciutto: Adds a salty, savory crust that crisps beautifully when cooked around the chicken.
- 3 tablespoons salted butter: Creates a rich base for sautéing and adds creaminess to the sauce.
- 1 tablespoon olive oil (divided): Helps in browning the chicken and adds subtle fruity notes.
- 3 cloves garlic (minced): Infuses the sauce with its warm, aromatic depth.
- 1 cup cooking sherry (dry or medium dry): Provides a wonderful sweet and nutty undertone to the cream sauce.
- 2 cups low-fat sour cream: Creates the lush, tangy creaminess that defines the sauce.
- 2 sprigs fresh rosemary: Adds an herby fragrance that elevates the entire dish.
- Freshly shredded Parmesan cheese (optional, for garnish): Sprinkled on top for an extra layer of savory richness.
How to Make Prosciutto-Wrapped Chicken with Sherry Cream Sauce Recipe
Step 1: Prepare Your Oven and Chicken
Begin by preheating your oven to 375°F, setting the stage for a perfectly cooked finish. Season your chicken breasts generously with kosher salt and freshly ground black pepper, ensuring every bite carries that essential savory punch.
Step 2: Wrap the Chicken with Prosciutto
Take each chicken breast and wrap it snugly in a slice of prosciutto. Press the edges down firmly so the prosciutto adheres well, creating a beautiful savory jacket that will crisp up delightfully during cooking.
Step 3: Brown the Chicken
In a 10-inch skillet over medium-high heat, melt the butter with half a tablespoon of olive oil. Swirl the pan so the mixture evenly coats the base. Place the prosciutto-wrapped chicken breasts in the skillet, cooking each side for 3 to 4 minutes until golden brown and nearly cooked through. This browning locks in juices and gives the chicken a lovely texture. Once browned, remove the chicken and set it aside for the next stage.
Step 4: Build the Sherry Cream Sauce
Add the remaining olive oil to the skillet, then toss in the minced garlic. Sauté for 2 to 3 minutes until fragrant and lightly translucent, stirring frequently. Be sure to scrape up the flavorful browned bits stuck to the pan’s bottom, as that’s where the magic happens. Pour in the cooking sherry and bring it to a boil, then reduce to a simmer. Gradually whisk in the sour cream, adding it one cup at a time to create a smooth, rich sauce. Lay fresh rosemary sprigs into the pan and allow the sauce to simmer gently for about 10 minutes to develop its full flavor.
Step 5: Finish Cooking and Bake
Gently nestle the browned, prosciutto-wrapped chicken breasts back into the skillet, arranging them so they’re surrounded by the velvety sherry cream sauce. Slide the pan into the preheated oven and bake uncovered for 5 to 10 minutes, ensuring the chicken finishes cooking through and warms nicely in the sauce.
Step 6: Serve and Enjoy
Once baked to perfection, spoon generous amounts of the luscious sherry cream sauce over each chicken breast. The crispy prosciutto, tender chicken, and creamy sauce create an irresistible combination worth savoring.
How to Serve Prosciutto-Wrapped Chicken with Sherry Cream Sauce Recipe
Garnishes
For a finishing touch, sprinkle freshly shredded Parmesan cheese over the plated chicken—it melts slightly from the warm sauce, adding a salty, nutty dimension. A sprinkle of chopped fresh parsley also brightens the dish visually and flavor-wise.
Side Dishes
This dish pairs beautifully with simple sides that soak up the gorgeous sauce. Think fluffy white rice, creamy mashed potatoes, or a bed of buttered pasta. Roasted vegetables or a crisp green salad provide a fresh, textural contrast, balancing out the rich flavors.
Creative Ways to Present
For an impressive presentation, serve the chicken breasts atop a swirl of mashed potatoes or alongside delicate herb-infused polenta. Drizzle extra sauce artistically around the plate and garnish thoughtfully with rosemary sprigs or microgreens to elevate the dining experience.
Make Ahead and Storage
Storing Leftovers
Let leftovers cool completely before transferring them to an airtight container. Stored in the refrigerator, they will keep well for up to three days, maintaining both flavor and texture.
Freezing
This dish freezes well, but for best results, freeze the chicken separately from the sauce. Wrap each piece tightly in plastic wrap and place in a freezer-safe bag. Freeze sauce in a container or freezer bag. Both can be stored up to two months.
Reheating
Thaw frozen chicken and sauce overnight in the refrigerator. Reheat the chicken gently in a skillet over medium heat, then warm the sauce separately on the stovetop, stirring until smooth and heated through. Finally, combine and serve to enjoy that freshly cooked richness again.
FAQs
Can I use other meats instead of prosciutto?
Absolutely! Pancetta or thinly sliced bacon can be excellent alternatives, offering slightly different flavor profiles but the same delightful crispiness when cooked.
What type of sherry is best for the cream sauce?
Dry or medium-dry cooking sherry works best here, as it brings a balanced sweetness and depth without overpowering the creaminess of the sauce.
Is it possible to make this recipe dairy-free?
Yes, by substituting the butter with a dairy-free alternative and replacing sour cream with coconut cream or a plant-based sour cream, you can enjoy a similarly delicious dish that fits dietary needs.
How do I know when the chicken is fully cooked?
Use a meat thermometer inserted into the thickest part of the chicken; it should read 165°F for safe consumption. The chicken should also feel firm yet juicy to the touch.
Can I prepare this recipe for a crowd?
Definitely! Just multiply the ingredients accordingly and use a larger skillet or multiple pans to brown the chicken. The sauce can also be made in a larger saucepan and kept warm while you finish cooking batches of chicken.
Final Thoughts
There’s something truly comforting and special about the Prosciutto-Wrapped Chicken with Sherry Cream Sauce Recipe that makes you want to share it with everyone you care about. It’s elegant enough for entertaining but straightforward enough for a cozy night in. When you cook this dish, you’re not just making a meal—you’re creating memories around the table. I can’t wait for you to try it and fall in love with those rich, savory flavors just as much as I have.
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Prosciutto-Wrapped Chicken with Sherry Cream Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
Description
Prosciutto Wrapped Chicken with Sherry Cream Sauce is a delightful main course featuring tender chicken breasts wrapped in savory prosciutto, seared to golden perfection, and finished with a luxurious sherry-infused cream sauce. This elegant dish marries robust flavors and creamy textures, making it perfect for a special family dinner or entertaining guests.
Ingredients
Chicken and Wrapping
- 4 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper (to taste)
- 4 slices prosciutto
Sauce and Cooking
- 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 and Season: Preheat your oven to 375°F. Season the chicken breasts on both sides with kosher salt and freshly ground black pepper to taste to enhance the flavor.
- Wrap Chicken with Prosciutto: Take each chicken breast and wrap it tightly with a slice of prosciutto, pressing the edges down to adhere and ensure the prosciutto stays in place during cooking.
- Sear Chicken: Heat the butter and half a tablespoon of olive oil in a 10-inch skillet over medium-high heat. Swirl the mixture to coat the base evenly. Add the wrapped chicken breasts and cook for 3-4 minutes on each side until they are browned and nearly cooked through. Remove them from the skillet and set aside.
- Sauté Garlic: Add the remaining olive oil to the skillet. Sauté the minced garlic for 2-3 minutes until fragrant and translucent, making sure to scrape the browned bits from the pan into the center – this adds rich flavor to your sauce.
- Deglaze and Make Sauce: Pour the cooking sherry into the skillet and bring it to a boil to deglaze the pan. Reduce the heat to a simmer and gradually whisk in the sour cream, adding it cup by cup, to create a smooth cream sauce. Add the rosemary sprigs and let the sauce simmer gently for 10 minutes to meld the flavors.
- Combine Chicken and Sauce: Nestle the seared chicken breasts back into the skillet, letting them soak in the creamy sauce.
- Bake to Finish: Transfer the skillet (or move chicken and sauce to an oven-safe dish if your skillet isn’t ovenproof) to the preheated oven. Bake uncovered for 5-10 minutes until the chicken is fully cooked and the sauce is heated through.
- Serve: Serve the chicken with the sherry cream sauce spooned generously over the top. Garnish with freshly shredded Parmesan cheese if desired. This dish pairs beautifully with rice or pasta, or can be enjoyed on its own.
Notes
- Be sure to use a dry or medium-dry cooking sherry to avoid overly sweet sauce.
- If your skillet is not oven-safe, transfer the chicken and sauce to an ovenproof dish before baking.
- Adjust the amount of garlic according to your taste preference.
- Fresh rosemary can be substituted with dried rosemary if needed, but fresh will provide superior flavor.
- Low-fat sour cream keeps the sauce creamy but light; full-fat sour cream can be used for a richer sauce.
- Ensure chicken breasts are of even thickness for even cooking; pound thinner if necessary.
