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.