Recipe by An American in Spain
This is a great recipe that can be used as a hot appetizer (tapa) or can be served as a main dish. It has been adapted for North American/Northern European taste from "The Tapas Cookbook". I often serve it at gatherings where I invite my European and Spanish friends for "Wine and Tapas". Nobody ever leaves hungry with the assortment of tapas provided. Keep checking back to my recipes as I will continually add tapa recipes in the future. A "Wine and Tapa" party is an excellent idea for the holiday season. The recipe can be made in advance and reheated in the microwave.
Top Review by Dr. Jenny
DH and I made this tonight as a main dish. It was easy to prepare and smelled wonderful. We found the alcohol taste in the end product, however, a little too overpowering. DH, who did most of the prep, said he was really enjoying the taste of the sauce before he added the brandy at the end. He said the garlic, at that time, really came through; however it was masked by the brandy in the end product. If we make this again, we might omit the brandy or add it earlier in the cooking so the taste is not so strong.
- 1⁄2 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- lemon pepper (see note)
- cayenne pepper (see note)
- dry mustard (see note)
- paprika (see note)
- dried basil (see note) or dried oregano (see note) or dried thyme (see note) or dried sage (see note) or allspice (see note) or cumin (see note) or ginger (see note)
- 4 chicken breasts
- 8 garlic cloves, minced
- 6 tablespoons olive oil
- 3 tablespoons butter
- 6 tablespoons white wine
- 5 tablespoons chicken stock
- 1 tablespoon parsley, chopped
- 2 tablespoons sherry wine
- 2 tablespoons brandy
- salt & freshly ground black pepper, to taste
- parsley (to garnish)
Directions See How It's Made
- Note: Use any or all of these seasonings; depending on the seasonings selected, do not use more than 1/2 tsp except for the cayenne pepper- No more than 1/4 teaspoons.
- Cut the chicken breasts into small chuncks and toss in the seasoned flour to coat.
- Heat the oil and butter over medium high heat and then add the chicken.
- Cook the chicken until golden brown turning often to seal all sides.
- Lower the heat and add the wine chicken stock, garlic and parsley.
- Simmer until the liquid is reduced in half.
- Add the sherry and brandy and cook for 1 minute more.
- Season to taste with the salt and pepper.
- Garnish with parsley and serve.