Prosciutto Wrapped Chicken in Sherry Cream Sauce

– 4 boneless, skinless chicken breasts – ▢Kosher salt and freshly ground black pepper to taste – ▢4 slices prosciutto – ▢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


Wrap each chicken breast with a slice of prosciutto, making sure it sticks well.

Cook the chicken in the skillet for about 3-4 minutes on each side until browned and almost cooked through. Then, remove them from the skillet.

Add more olive oil to the skillet and sauté the garlic until it's fragrant and soft, for about 2-3 minutes.

Pour in the cooking sherry and let it boil. Then reduce the heat to low and gradually whisk in the sour cream until you have a creamy sauce.

Bake everything in the oven for 5-10 minutes until the chicken is fully cooked.

Serve the chicken with rice, pasta, or by itself, and spoon the sauce over it. You can also sprinkle some freshly shredded Parmesan cheese on top.