Chicken with Sherry (Pechuga De Pollo Con Jerez)

Recipe summary

Recipe courtesy José Salgado, Executive Chef, Embrujo Flamenco Tapas Bar, Toronto.

Preparation time:
Cooking time:
Yield: 4

Ingredients

• Flour, to lightly coat chicken
• 1 chicken breast, cut into bite size pieces (about 1-pound/454 g)
• 4 tablespoons olive oil (60 ml)
• Salt and pepper, to taste
• 1/2 tablespoon fresh thyme, chopped
• 2 tablespoons diced green olives (30 ml)
• 3 ounces of sherry (90 ml)