Creamed Chick­en with Sin­gle-Malt Scotch and Thyme

(serves two)

1 tbsp butter
1 small onion, minced
3 cloves gar­lic, minced
2 tsps dried thyme
a good splash sin­gle-malt Scotch
2 chick­en breast fil­lets, cut in bite-size pieces
1 tbsp sweet paprika
juice of 1/2 lemon
salt and fresh-ground pep­per to taste
1 cup sour cream

Melt the but­ter in a heavy skil­let. Then gen­tly fry the onion and gar­lic till soft, and add the thyem. Pour in the Scotch and let it evap­o­rate. Then stir in the chick­en breasts and toss until near­ly cooked through. Sprin­kle with papri­ka and lemon juice, salt and pep­per, and then stir in the sour cream. Turn OFF the heat. The chick­en will con­tin­ue to cook and not get tough, while you steam some bas­mati rice and broc­coli on the side.

When the rice and broc­coli are ready, turn up the heat under the chick­en and stir until bub­bly. Serve over the rice. HEAVEN.