HIGHLAND CHICKEN
This is our favorite chicken dish! There is something about the cream sherry marinade that makes this chicken absolutely fabulous. The chicken develops a very complex flavor and the sauce is wonderfully tasty. The sauce is lovely made with either the cream or the low fat milk/water option. Since we don't usually have heavy cream onhand, the lowfat option was born and I am very happy with the result. Hope you enjoy this dish as much as we do.
Provided by rsarahl
Categories Chicken Breast
Time 1h
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 611.8, Fat 42.8, SaturatedFat 18.9, Cholesterol 164.1, Sodium 481.5, Carbohydrate 9.7, Fiber 0.2, Sugar 4.7, Protein 31.2
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