Middle Eastern Chicken

• 1/4 cup low-salt soy sauce
• 1/2 cup plus 2 tablespoons water
• 3 tablespoons fresh lime juice
• 2 teaspoons dry Sherry
• 2 garlic cloves, minced
• 1 teaspoon minced peeled fresh gingerroot
• 1/4 teaspoon curry powder
• 1/4 teaspoon dried thyme, crumbled
• 1/4 teaspoon dried oregano, crumbled
• 2 skinless boneless whole chicken breasts (about 1 1/4 pounds), halved
• vegetable-oil cooking spray
• 1 small onion, sliced thin
• Accompaniment: cooked couscous if desired

1. In a ceramic or glass container stir together soy sauce, 1/4 cup water, lime juice, Sherry, garlic, gingerroot, curry powder, thyme, and oregano and add chicken.
2. Marinate chicken, covered and chilled, turning occasionally, at least 1 hour and up to 1 day.
3. Remove chicken from marinade and pat dry with paper towel.
4. Reserve marinade.
5. Coat a large nonstick skillet with cooking spray Heat skillet over moderately high heat until hot but not smoking and cook chicken 1 minutes on each side, or until browned.
6. Transfer chicken to a plate.
7. To skillet add 2 tablespoons water and cook, stirring with a wooden spoon and scraping up brown bits, 30 seconds.
8. Add onion and cook over moderate heat, stirring occasionally, until softened.
9. Add chicken, reserved marinade and remaining 1/4 cup water and simmer, covered basting chicken frequently, 10 minutes, or until chicken is cooked through.
10. Serve chicken over couscous if desired.

lowsalt, water, lime juice, sherry, garlic, gingerroot, curry powder, thyme, oregano, chicken breasts, vegetableoil cooking spray, onion, accompaniment

Taken from www.epicurious.com/recipes/food/views/middle-eastern-chicken-14659 (may not work)