Highland Chicken
19
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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:
19
People talking
ingredients
- 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)
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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What makes this recipe Highland chicken? We served this in Inverness for 13 years.....it is superb made with Drambuie.Reply
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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
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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
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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
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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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