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Chicken with Thyme Butter Sauce

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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
Serves 4

4 chicken breast fillets
plain flour
1/4 cup olive oil
125g butter
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
pan juices.
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.

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Author: kolandasimone

40, on my way to 40 something...Still not sure what I want to do when I grow up, retire probably... Food obsessed, love to cook it, read about it, eat it... Chock full of useless information that crowds out the useful stuff sometimes.

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