Chicken With Sherry (Pechuga De Pollo Con Jerez) Recipe
Servings: 4
Ingredients
- Flour, to lightly coat chicken
- 1 x chicken breast, cut into bite size pcs (about 1-lb./454 g)
- 4 Tbsp. extra virgin olive oil (60 ml)
- 1 x salt and pepper, to taste
- 1/2 Tbsp. fresh thyme, minced
- 2 Tbsp. diced green olives (30 ml)
- 3 ounce sherry (90 ml)
Directions
- Season the chicken with salt. Lightly coat chicken in flour. Add in 3 tbsp. extra virgin olive oil to saute/fry pan over medium high heat. Panfry chicken till golden, about 2 to 3 min. Remove from the heat and season with black pepper and thyme.
- Meanwhile, heat remaining 1 tbsp. extra virgin olive oil in a separate pan. Add in the sherry and then the garlic. Add in the chicken and cook for 1 minute. Finish with diced olives.
- Serves 4 as a tapas and 1 as a meal.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 4 servings | |
| Calories 219 | |
| Calories from Fat 154 | 70% |
| Total Fat 17.36g | 22% |
| Saturated Fat 2.88g | 12% |
| Trans Fat 0.04g | |
| Cholesterol 22mg | 7% |
| Sodium 89mg | 4% |
| Potassium 99mg | 3% |
| Total Carbs 3.12g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.68g | 1% |
| Protein 7.35g | 12% |
