Yields
4 servings
Recipe courtesy José Salgado, Executive Chef, Embrujo Flamenco Tapas Bar, Toronto.
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ingredients
Flour, to lightly coat chicken
1
chicken breast, cut into bite size pieces (about 1-pound/454 g)
4
Tbsp olive oil (60 ml)
Salt and pepper, to taste
½
Tbsp fresh thyme, chopped
2
Tbsp diced green olives (30 ml)
3
oz of sherry (90 ml)
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directions
Step 1
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.
Step 2
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. Serves 4 as a tapas and 1 as a meal.