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Chicken With Sherry (Pechuga De Pollo Con Jerez)
Ingredients
- Flour, to lightly coat chicken
- 1 x chicken breast, cut into bite size pcs (about 1-lb./454 g)
- 4 Tbsp. extra virgin olive oil (60 ml)
- 1 x salt and pepper, to taste
- 1/2 Tbsp. fresh thyme, minced
- 2 Tbsp. diced green olives (30 ml)
- 3 ounce sherry (90 ml)
Directions
- Season the chicken with salt. Lightly coat chicken in flour. Add in 3 tbsp. extra virgin olive oil to saute/fry pan over medium high heat. Panfry chicken till golden, about 2 to 3 min. Remove from the heat and season with black pepper and thyme.
- Meanwhile, heat remaining 1 tbsp. extra virgin olive oil in a separate pan. Add in the sherry and then the garlic. Add in the chicken and cook for 1 minute. Finish with diced olives.
- Serves 4 as a tapas and 1 as a meal.
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