Tapas - Chicken With Sherry (Pechuga De Pollo Con Jerez) - cooking recipe

Ingredients

flour, to lightly coat chicken
1 chicken breast, cut into bite size pieces (about 1-pound)
4 tablespoons olive oil
salt and pepper, to taste
1/2 tablespoon fresh thyme, chopped
2 tablespoons diced green olives
3 ounces sherry wine

Preparation

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