Pechuga de Pollo en Jerez (Chicken in Sherry)

from Cuisines of the World: Spain

Ingredients:

• 1 1/2 lb chicken breast, skinned and boned
• salt/pepper
• flour for coating
• 2 tbsp olive oil
• 1 c dry (fino) sherry
• 1/2 c chicken broth
• 2 garlic cloves
• 1 sprig thyme
• 1 small jar (about 2 oz) green olives stuffed with pimento
• prep time: about 40 minutes

Cut chicken into 1 in strips, season with salt, and coat in flour. Heat olive oil in a large skillet and briefly fry chicken over high heat until browned. Season with salt and pepper, remove from the pan, and set aside. Pour off remaining oil and return pan to heat. Add sherry and chicken broth. Peel and crush garlic, add to pan. Break thyme into small pieces and add. Cook uncovered until it is reduced to about 1/3 of its original volume. Return chicken to pan and simmer over low heat for about 10 min. Meanwhile, slice the stuffed olives, add them to the pan, and heat through. Serve immediately, preferably with crusty white bread.