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Tapas – Chicken with Sherry (pechuga De Pollo Con Jerez) Recipe

Posted By alice On February 14, 2012 @ 12:00 am In Recipes | No Comments


  1. flour, to lightly coat chicken
  2. 1chicken breast, cut into bite size pieces(about 1-pound)
  3. 4tablespoonsolive oil
  4. salt and pepper, to taste
  5. 1/2tablespoonfresh thyme, chopped
  6. 2tablespoons dicedgreen olives
  7. 3ouncessherry wine


  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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