in Spain

Chicken breast in sherry sauce

updated

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Ingredients for 6 servings:

  • 8 chicken breast fillets
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 250 ml dry sherry
  • 125 ml chicken broth
  • 1 garlic clove(s)
  • 1 sprig(s) of thyme
  • 1 small jar of pitted olives
  • salt and pepper
  • Flour

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Spanish tapas

Cut the chicken breast fillets into bite-sized pieces, season, and coat in flour. Heat butter and oil in a pan and brown the meat in batches. Remove from the pan and simmer with sherry and stock to loosen the pan juices. Add the thyme and garlic, reduce the heat slightly, and then warm the olives with the meat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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