Sherry Sour Cream Chicken

Ingridients

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

Directions

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.