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

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

• Ready In: 15 mins
• Serves: 1
• Yields: 4 tapas

Ingredients

•  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

Directions

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.