Chicken In Thyme Cream Sauce

A nice quick dish. Try varying the herbs-sage tarragon or basil are all good.

Toss the fillets in the flour , and shake off any excess.

Heat the oil in a large frying pan , and cook the fillets for 5 minutes on each side or until they are golden brown.

Sprinkle on the thyme and turn the fillets over.

Add the sherry and half the cream and boil for 2-3 minutes.

Turn the fillets again and pour over the remaining cream.

Season to taste and serve.

I like this with a jacket potato and a green vegetable.

Also a nice young riesling.

chicken breast fillets, plain flour, olive oil, fresh thyme, dry sherry, cream