Salmon with Lentils

Recipe courtesy Jos Salgado, Executive Chef, Embrujo Flamenco Tapas Bar, Toronto.
Directions for: Chicken with Sherry (Pechuga De Pollo Con Jerez)

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

Tbsp fresh thyme, chopped

2 Tbsp diced green olives (30 ml)

3 oz of sherry (90 ml)

Directions

1. Season the chicken with salt. Lightly coat chicken in flour. Add 3 tbsp. olive oil to saut 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.

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.

See more: Main, Dinner, Poultry, Appetizer, European, Chicken