1/4 cup low-salt soy sauce
1/2 cup plus 2 tablespoons water
3 Tbsp. fresh lime juice
2 tsp dry Sherry
2 garlic cloves, minced
1 tsp minced peeled fresh gingerroot
1/4 tsp curry powder
1/4 tsp dried thyme, crumbled
1/4 tsp dried oregano, crumbled
2 skinless boneless whole chicken breasts (about 1 1/4 pounds), halved
1 small onion, sliced thin
In a ceramic or glass container stir together soy sauce, 1/4 cup water, lime juice, Sherry, garlic, gingerroot, curry powder, thyme, and oregano and add chicken. Marinate chicken, covered and chilled, turning occasionally, at least 1 hour and up to 1 day.
Remove chicken from marinade and pat dry with paper towel. Reserve marinade. Coat a large nonstick skillet with cooking spray Heat skillet over moderately high heat until hot but not smoking and cook chicken 1 minutes on each side, or until browned. Transfer chicken to a plate. To skillet add 2 tablespoons water and cook, stirring with a wooden spoon and scraping up brown bits, 30 seconds. Add onion and cook over moderate heat, stirring occasionally, until softened. Add chicken, reserved marinade and remaining 1/4 cup water and simmer, covered basting chicken frequently, 10 minutes, or until chicken is cooked through. Serve chicken over couscous if desired.