Summary

Ingredients

• 2 chicken breast fillet (s), doubled with skin (approx. 50g each)
• salt and pepper
• 6 tablespoon oil (olive oil)
• 125 ml sherry, drier
• 200 ml chicken broth
• 2 cloves garlic, crushed
• 0.5 ½ bunch thyme, chopped
• 15 olives filled with peppers, green
• 10 olives, black, pitted
• Flour

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Instructions

1. Pat the chicken breast fillets dry, cut into pieces, season with salt, pepper and turn in flour. Heat olive oil and fry the meat in portions, keep warm. Drain the oil and deglaze the gravy with sherry and chicken stock. Add the garlic and ¾ of the thyme. Set aside the remaining thyme. Let the meat soak in the meat stock for approx. 10 minutes over a low heat. Cut the filled olives into slices and add the black olives. Heat briefly. Serve sprinkled with the remaining thyme.