Chicken breast in sherry sauce - An easy to make Andalucian tapa

Ingredients for four people

• 500 g chicken breast
• 2 tablespoons olive oil
• 250 ml dry sherry
• 2 garlic cloves
• 2 sprigs of thyme
• Salt, pepper, a little flour for turning
• Up to 12 stuffed olives

Preparation

Cut the chicken breasts into small pieces, about 2 inches each, and coat in flour. Peel the garlic.

Heat the olive oil in a pan. Add the meat and heat it at high temperature, season with salt and pepper and then remove from the pan.

Next add sherry to the roasting juices, add the thyme and let cook. Mince the garlic and add it.

Let the sauce thicken by about one-third. Then add the chicken pieces and leave them in the sauce for about 10-15 minutes.

You can also cut olives into slices and add to the mix.

Serve warm in a small bowl.

Marinated chicken breasts

If you would prefer to marinate the chicken breasts, take a little more oil, mix all the ingredients and pour it over the meat. Allow the meat to sit in the sauce for 4 hours before you cook the meat and serve.

Note: make sure that the chicken pieces are well cooked.

Preparation time: about 40 minutes.