TAPAS - CHICKEN WITH SHERRY (PECHUGA DE POLLO CON JEREZ)

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Tapas - Chicken with Sherry (pechuga De Pollo Con Jerez) image

Put away the fine china & host an informal evening of tapas! This recipe comes from the Embrujo Flamenco Tapas Bar in Toronto, Canada.

Provided by CountryLady

Categories     Chicken

Time 15m

Yield 4 tapas, 1 serving(s)

Number Of Ingredients 7

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

Steps:

  • Season the chicken with salt.
  • Lightly coat chicken in flour.
  • Add 3 tbsp.
  • olive oil to sauté pan over medium high heat.
  • Panfry chicken until golden brown, about 2 to 3 minutes.
  • Remove from the heat and season with black pepper and thyme.
  • Meanwhile, heat remaining 1 tbsp.
  • olive oil in a separate pan.
  • Add the sherry and then the garlic.
  • Add the chicken and cook for 1 minute.
  • Finish with diced olives.

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