Tapas - Chicken with Sherry (pechuga De Pollo Con Jerez) |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Put away the fine china & host an informal evening of tapas! This recipe comes from the Embrujo Flamenco Tapas Bar in Toronto, Canada. Ingredients:
flour, to lightly coat chicken |
1 chicken breast, cut into bite size pieces (about 1-pound) |
4 tablespoons olive oil |
salt and pepper, to taste |
1/2 tablespoon fresh thyme, chopped |
2 tablespoons diced green olives |
3 ounces sherry wine |
Directions:
1. Season the chicken with salt.
2. Lightly coat chicken in flour.
3. Add 3 tbsp.
4. olive oil to sauté pan over medium high heat.
5. Panfry chicken until golden brown, about 2 to 3 minutes.
6. Remove from the heat and season with black pepper and thyme.
7. Meanwhile, heat remaining 1 tbsp.
8. olive oil in a separate pan.
9. Add the sherry and then the garlic.
10. Add the chicken and cook for 1 minute.
11. Finish with diced olives.
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