4 boneless chicken breasts
4 tbsp. corn oil butter
1 tbsp. savory
1 tbsp. thyme
1 tbsp. parsley
1 tbsp. garlic powder
1/2 tsp. salt
1 tsp. black pepper
1/4 c. cooking sherry
1/4 c. water

Sprinkle half of the spices over the chicken breasts. Brown chicken quickly in butter over medium heat. Turn and brown on the other side.

Sprinkle remaining spices over chicken and lower heat to simmer. Add sherry and water. Simmer slowly for 15 to 20 minutes. Serve over rice.