Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully in this recipe and tend to stay even more moist than breasts. You may need to adjust the cooking time slightly, as thighs often cook faster than breasts. Just ensure they reach 165°F internal temperature.

What can I substitute for cooking sherry?

If you don't have cooking sherry, dry white wine works perfectly. You could also use chicken broth with a teaspoon of white wine vinegar or lemon juice added for acidity. Each option will create a slightly different flavor profile, but all will be delicious.

Can I make this dish dairy-free?

While the creamy sauce is a key element, you can create a dairy-free version using coconut cream instead of sour cream. The flavor will be different but still delicious, with a subtle coconut undertone that works surprisingly well with the prosciutto and sherry.

Why did my sauce separate or curdle?

This typically happens when the heat is too high when adding the sour cream or if the sour cream is very cold. To prevent this, make sure to reduce the heat to a low simmer before adding the sour cream, and consider letting the sour cream come to room temperature first. If it does separate, sometimes a vigorous whisking can help bring it back together.

Prosciutto Wrapped Chicken with Sherry Cream Sauce Recipe

Description

This Prosciutto Wrapped Chicken with Sherry Cream Sauce is an impressive yet simple dish that combines tender chicken wrapped in savory prosciutto, enhanced by a rich and creamy sherry-based sauce. Perfect for weeknight dinners or special occasions, this recipe delivers restaurant-quality flavor at home.

Ingredients

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Chicken

4 boneless, skinless chicken breasts
Kosher salt, to taste
Freshly ground black pepper, to taste
4 slices prosciutto

Cooking

3 tablespoons salted butter
1 tablespoon olive oil (divided)

Sauce

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)

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Instructions

Preheat the Oven
Preheat your oven to 375°F (190°C). This ensures the oven is ready for baking the chicken later in the recipe.
Season and Wrap the Chicken
Season the chicken breasts with salt and pepper to taste. Wrap each piece with a slice of prosciutto, pressing the edges to seal.
Sear the Chicken
Heat 3 tablespoons of salted butter and ½ tablespoon of olive oil in a 10-inch skillet over medium-high heat. Swirl to coat the skillet evenly. Place the prepared chicken breasts into the skillet. Cook for 3-4 minutes per side (depending on thickness) until browned and nearly cooked through. Remove the chicken from the skillet and set aside.
Prepare the Garlic Base
Add the remaining ½ tablespoon of olive oil to the skillet. Sauté the minced garlic for 2-3 minutes, stirring frequently, until fragrant and translucent. Scrape the brown bits from the skillet (they’re packed with flavor).
Make the Sherry Cream Sauce
Deglaze the skillet with the cooking sherry, bringing it to a boil. Reduce the heat to a simmer and whisk in the sour cream gradually, 1 cup at a time, to create a smooth sauce. Add the rosemary sprigs for enhanced depth of flavor and let the sauce simmer for 10 minutes.
Combine and Bake
Return the chicken breasts to the skillet, nestling them into the sauce. Bake the skillet, uncovered, in the preheated oven for 5-10 minutes until the chicken is fully cooked (internal temperature of 165°F/74°C).
Serve and Garnish
Serve the chicken with rice, pasta, or as a standalone dish, generously spooning the cream sauce over each portion. Garnish with freshly shredded Parmesan cheese if desired.

Notes

For a twist, replace the rosemary with sage or basil.
Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
Scrape the skillet during cooking to fully incorporate the flavorful browned bits into the sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition

Serving Size: 1 chicken breast
Calories: 390
Sugar: 4g
Sodium: 770mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0g
Protein: 38g
Cholesterol: 120mg