Ingredients:
4 chicken breast fillets ( about 200g each)
4 tablespoons plain flour
2 1/2 tablespoons olive oil
1 tablespoon chopped fresh thyme ( , lemon thyme is best)
1 tablespoon dry sherry
125 ml cream
Directions:
Toss the fillets in the flour, and shake off any excess.
Heat the oil in a large frying pan, and cook the fillets for 5 minutes on each side or until they are golden brown.
Sprinkle on the thyme and turn the fillets over.
Add the sherry and half the cream and boil for 2-3 minutes.
Turn the fillets again and pour over the remaining cream.
Season to taste and serve.
I like this with a jacket potato and a green vegetable.
Also a nice young riesling.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.