Highland Chicken
1 cup cream sherry
2 clove garlic, minced
2 tablespoon vegetable oil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
4 boneless chicken breasts
1/4 cup butter
1/2 cup water
1/2 cup heavy cream (OR 2 tbsp water mixed with 2 tbsp powdered skim milk)
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.
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My most prized heirloom is my great-grandmother's iron skillet.
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