A flavorful and creamy chicken dish infused with thyme and sherry, perfect for a comforting dinner.
Combine the sherry, minced garlic, dried thyme, salt, and pepper in a shallow pan to create the marinade.
Mix the marinade thoroughly to ensure the flavors are evenly distributed.
Place the chicken breasts in the marinade, cover, and refrigerate for at least 30 minutes.
Marinate the chicken overnight for a deeper infusion of flavors.
Heat the butter in a frying pan over medium-high heat.
Ensure the butter is fully melted and slightly bubbling before adding the chicken.
Add the marinated chicken breasts to the pan and sear until golden brown on both sides.
Avoid overcrowding the pan to achieve an even sear.
Lower the heat, cover the pan, and cook the chicken for 15-20 minutes until fully cooked.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
Remove the chicken from the pan and set aside.
Keep the chicken covered to retain its warmth.
Deglaze the pan with water, scraping up any browned bits.
The browned bits add a rich flavor to the sauce.
Add the remaining marinade to the pan and bring to a boil, then simmer until reduced by half.
Simmering the marinade ensures it is safe to consume.
Stir in the heavy cream and heat through.
Do not let the cream boil to prevent curdling.
Pour the sauce over the chicken and serve.
Garnish with fresh thyme for an elegant touch.
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