Chicken In Thyme Cream Sauce - cooking recipe

Ingredients

4 chicken breast fillets (about 200g each)
4 tablespoons plain flour
2 1/2 tablespoons olive oil
1 tablespoon chopped fresh thyme (, lemon thyme is best)
1 tablespoon dry sherry
125 ml cream

Preparation

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.