Chicken breast in sherry sauce

Chicken breast in sherry sauce

Chicken breast in sherry sauce can be served hot or cold as tapas. For the sherry sauce it is best to use a dry sherry. Chicken breast in cubes cut, in a bowl fill and season with pepper and salt. Add a heaped tablespoon of flour and mix in carefully. Heat the olive oil in a pan. Brown the chicken breast in portions, remove from the pan and set aside. Press the garlic cloves through the garlic press and add to the roast stock. Add a thyme twig and deglaze the roast stock with sherry. Add the chicken stock and boil down the sherry sauce to a thick consistency at high temperature. Reduce the temperature and put the chicken breast back into the sherry sauce. Slice the olives with the paprika and add to the mixture. Arrange chicken breast in sherry sauce in a tapas bowl and serve with wooden skewers.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
312 kcal
8 g
32 g
7 g

(C)opyright by Marions Kochbuch