Ingredients 2 Chicken Breast, boneless, skinless and cubed 2 Tbsp Olive Oil 1 Tbsp Butter ½ Large Yellow Onion, chopped 3 Cloves Garlic, chopped 1 Bay Leaf ¼ Sherry ¾ Cup Chicken Stock A pinch of Paprika Sea Salt Freshly Ground Black Pepper Method In a large skillet over high heat, add 1 Tbsp of Olive oil and butter. When the butter has melted, brown the chicken in two batches. Remove and set aside. Lower the heat and add the remaining oil. Mix in the onion and garlic. Sauté until the mixture becomes translucent. Then turn the heat back on high and toss in the chicken, bay leaf and give it a quick stir. Add the sherry and bring it to a boil, then mix in the chicken stock. Bring the mixture to a boil again and reduce to a simmer. Cook the chicken for about 4 to 5 minutes until the sauce has thicken and season with sea salt and pepper. Remove from the heat and sprinkle some paprika and serve immediately. |