Prosciutto Wrapped Sherry Cream Chicken Skillet

• Meat

  • 4 Chicken breasts, large boneless skinless

• Produce

  • 3 cloves Garlic
  • 2 fresh sprigs Rosemary

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 3 tbsp Butter, salted
  • 1 Parmesan
  • 2 cups Sour cream, low fat

• Beer, Wine & Liquor

  • 1 cup Cooking sherry

• Other

  • 4 large slices Proscuitto

Found on thecookierookie.com

Description

Ingredients

• 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
• 2 cups low fat sour cream
• 2 fresh sprigs rosemary
• shredded parmesan as garnish, optional

Directions

• 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, thats 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 its own, spooning the sauce over the chicken.
• Enjoy!