Chicken in Thyme Cream Sauce

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“A nice quick dish. Try varying the herbs-sage tarragon or basil are all good.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Toss the fillets in the flour, and shake off any excess.
  2. Heat the oil in a large frying pan, and cook the fillets for 5 minutes on each side or until they are golden brown.
  3. Sprinkle on the thyme and turn the fillets over.
  4. Add the sherry and half the cream and boil for 2-3 minutes.
  5. Turn the fillets again and pour over the remaining cream.
  6. Season to taste and serve.
  7. I like this with a jacket potato and a green vegetable.
  8. Also a nice young riesling.

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