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.

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • 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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RECIPE MADE WITH LOVE BY

@rsarahl
Contributor
@rsarahl
Contributor
"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."
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  1. doug7793
    What makes this recipe Highland chicken? We served this in Inverness for 13 years.....it is superb made with Drambuie.
    Reply
  2. Queenofcamping
    OH MY!!!! This is one of those rare recipes that the whole family loved. I tripled the recipe since there were 6 of us eating it. I served it over bowtie pasta and it was great. I did thicken the sauce a little but other than that followed exactly.
    Reply
  3. frozen_rain
    This truly is absolutely delicious! Everyone loved the sauce (so true about the flavour being "complex"!) We used a half cream sherry/half cooking sherry combination, and used milk instead of the cream. It was still very good, and this recipe is definitely a keeper!
    Reply
  4. frozen_rain
    This truly is absolutely delicious! Everyone loved the sauce (so true about the flavour being "complex"!) We used a half cream sherry/half cooking sherry combination, and used milk instead of the cream. It was still very good, and this recipe is definitely a keeper!
    Reply
  5. chiroellie
    I love this recipe and serve it over rice. It's very easy and even my husband can make it! I changed a few things with the recipe. I used cooking sherry instead of cream sherry and skim milk instead of the heavy cream. I've never made this the original way, but I'm very pleased with the adapted recipe!
    Reply
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