Chicken breast with sherry, olives and black olives
4 servings
45 minutes
Chicken breast with sherry, olives, and capers is the embodiment of Spanish gastronomy, combining simplicity and exquisite flavor. Sherry, an aromatic Spanish wine, adds a light sweetness and depth to the dish, while olives and capers contribute tangy salty notes. This dish originated in Andalusia, a region famous for its wine traditions and passion for vibrant flavor combinations. Tender chicken fillet, fried to a golden crust, slowly simmers in a fragrant sauce infused with garlic and thyme aromas. The dish is perfect for a cozy family dinner or friendly gatherings, filling the table with the atmosphere of southern Spain. It is served with crispy baguette or light garnish to enjoy the richness of flavor. Such a treat will surely leave pleasant memories of Mediterranean culinary tradition.
1
Mix flour, salt, and pepper.
- Wheat flour: 5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
2
Cut the chicken fillet into cubes. Coat in flour. Fry in olive oil until golden brown.
- Chicken breast: 2 pieces
- Wheat flour: 5 tablespoon
- Olive oil: 4 tablespoons
3
At this time, slice the olives and black olives into thin rings.
- Olives: 15 pieces
- Olives stuffed with red peppers: 10 pieces
4
Remove the fried chicken from the pan and transfer it to a pot. Pour a little boiling water, sherry, sprinkle thyme, and squeeze in a clove of garlic into the pan with the remaining chicken fat.
- Chicken breast: 2 pieces
- Sherry: 50 ml
- Dried thyme: pinch
- Garlic: 2 cloves
5
Boil everything for about three minutes and pour this liquid over the chicken in the pot.
- Sherry: 50 ml
6
Put on low heat, simmer for 15 minutes, then add olives and black olives and simmer for the same amount of time.
- Olives: 15 pieces
- Olives stuffed with red peppers: 10 pieces