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:
In a shallow pan combine the following ingredients to make the marinade: sherry, garlic, oil, salt, pepper and thyme.
Add the chicken to the marinade, cover and refridgerate for 30 minutes or more.
When chicken has marinated for at least 30 minutes, melt butter in a frying pan over medium high heat.
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.
Transfer chicken to plates.
Add water to pan to deglaze it.
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).
Add cream or low-fat milk and water alternative and heat through.
Pour sauce over chicken.
Serve with noodles or rice and roasted seasonal vegetables for a wonderful meal.
Servings: 2
Time preparation: 30 min.
Time total: 60 min.