Spanish Chicken with Sherry and Peppers

Spanish Chicken with Sherry and Peppers

Ingredients:

4 skinless chicken breasts

30 ml olive oil

Salt and freshly ground black pepper

3 cloves garlic, peeled and sliced

150ml dry sherry

150ml chicken stock

290g jar roasted red peppers, drained and sliced

15g toasted flaked almonds

Method:

Heat the oil in a non-stick frying pan. Lightly season the chicken breasts and brown in the oil for 2 minutes each side over a high heat.

Add the garlic and cook for 1 minute, then add the sherry, stock and red peppers. Bring to a fast simmer, cover and cook for a further 5 minutes until the sauce has reduced and is slightly syrupy.

Serve with the toasted almonds scattered over the chicken.

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