Herbed chicken with a sherry-sour cream sauce
INGREDIENTS (for 4 servings):
- 4 skinless, boneless chicken breasts
- 1 cup sour cream
- 1/4 cup sherry
- 4 tablespoons butter
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- salt and pepper to taste
PREPARATION:
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, saute chicken in butter/margarine until browned. Remove chicken and place in a 9x13 inch baking dish.
Add sour cream and sherry to butter/margarine in skillet. Stir together until smooth. Season chicken with rosemary, thyme salt and pepper to taste. Then pour the sherry/cream mixture over the chicken. Bake in the preheated oven for 1 hour.