Originally this recipe did not have the cup of wine/sherry but once I had cooked it I found it quite dry with no sauce to spoon over, and it needed a little something to liven it up. The sherry (it was all I had in the cupboard) did the trick and this was really quite nice over rice.
Chicken with Thyme Butter Sauce
4 chicken breast fillets
1/4 cup olive oil
1 tablespoon chopped fresh thyme
2 green shallots, chopped
1/4 cup lemon juice
1 cup sweet sherry or white wine
Toss chicken in flour, shake away excess flour. Heat oil and half the
butter in large frying pan, add chicken to pan, cook over medium heat for
about 10 minutes (or microwave on HIGH for about 8 minutes) or until
chicken is tender. Drain chicken on absorbent paper, keep warm. Discard
Heat remaining butter in same pan, add thyme and shallots, stir over
medium heat for about 2 minutes or until shallots are soft. Stir in juice and sherry,
cook over medium heat for 3 minutes. Serve over chicken.