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
Scale
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.
