Highland Chicken

Name: Highland Chicken
Ingredients: 1/2 cup cream sherry; 1 clove garlic, minced; 1 tablespoon vegetable oil; 1/4 teaspoon dried thyme; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 boneless chicken breasts; 2 tablespoons butter; 1/4 cup water; 1/4 cup heavy cream (OR 2 tbsp water mixed with 2 tbsp powdered skim milk)

10 ingredients

10 steps

Ingredients

1/2 cup cream sherry
1 clove garlic, minced
1 tablespoon vegetable oil
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 boneless chicken breasts
2 tablespoons butter
1/4 cup water
1/4 cup heavy cream (OR 2 tbsp water mixed with 2 tbsp powdered skim milk)

Directions

1

In a shallow pan combine the following ingredients to make the marinade: sherry, garlic, oil, salt, pepper and thyme.
2

Add the chicken to the marinade, cover and refridgerate for 30 minutes or more.
3

When chicken has marinated for at least 30 minutes, melt butter in a frying pan over medium high heat.
4

Quickly brown the chicken breasts, then lower the heat, cover and cook for 15-20 minutes until the chicken is no longer pink in the middle.
5

Transfer chicken to plates.
6

Add water to pan to deglaze it.
7

Add remaining marinade to pan, bring to a boil (important for food safety since this marinated raw chicken) and simmer until reduced by half (at least 5 minutes).
8

Add cream or low-fat milk and water alternative and heat through.
9

Pour sauce over chicken.
10

Serve with noodles or rice and roasted seasonal vegetables for a wonderful meal.