Prosciutto Wrapped Sherry Cream Chicken
Description
In 30 minutes you can have this delicious skillet chicken on the table. The chicken is wrapped in prosciutto and is served with a wonderful sherry cream sauce.
Ingredients
4 large boneless, skinless chicken breasts
salt, to taste
freshly ground black pepper, to taste
4 large slices proscuitto
3 T. salted butter
1 T. olive oil, divided
3-4 cloves garlic, minced
1 c. cooking sherry
2 c. low-fat sour cream
2 fresh sprigs rosemary
shredded Parmesan, for garnish, optional
Directions
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Wash chicken and pat dry with paper towels; season with salt and pepper, to taste. Wrap each breast with 1prosciutto slice, pushing down the edges to adhere.
Heat butter and 1/2 T. oil in a 10 inch skillet over medium-high heat, swirling around in to coat the base of the skillet. Add chicken; cook 3-4 minutes per side, depending on thickness. Chicken should be browned on each side and almost cooked through. Remove; set aside.
Add remaining olive oil to skillet; saute garlic 2-3 minutes or until fragrant and translucent, scraping up the brown bits in the skillet to the center while cooking.
Add cooking sherry; bring to a boil; reduce to a simmer; whisk in sour cream. 1 c. at a time, until the cream sauce forms. Place the rosemary in the skillet; let simmer 10 minutes. Put chicken in the skillet. Cook, uncovered, 5-10 minutes or until chicken is fully cooked and heated through.
Serve with rice, your favorite pasta, or mashed potatoes, spooning the sauce over the chicken and the choice of side.