Highland Chicken

• 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)

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.

cream sherry, clove garlic, vegetable oil, thyme, salt, pepper, chicken breasts, butter, water, heavy cream

Taken from www.food.com/recipe/highland-chicken-40418 (may not work)