Sauteed Chicken With Sherry & Olive Pan Sauce & Toasted Almonds


  • 8   boneless, skinless, thin-cut (1/4- to 1/2-inch-thick) chicken breast cutlets (1-1/2 to 1-3/4 pounds)
  •   Kosher salt and freshly ground pepper
  • 4 teaspoons  extra-virgin olive oil; more as needed
  • 1 small  yellow onion, finely chopped
  • 1 medium  clove garlic, minced
  • 1/2 cup  sherry, preferably medium dry, such as amontillado
  • 1/2 cup  lower-salt chicken broth
  • 1/2 cup  green olives, pitted and slivered
  • 3 tablespoons  chopped fresh flat-leaf parsley
  • 1/4 cup  1/4 cup slivered almonds, toasted lightly and cooled


Season The Chicken On Both Sides With About 1 Teaspoon Salt And 1/2 Teaspoon Pepper. Heat 2 Teaspoons Of The Oil In A 12-inch Skillet Over Medium-high Heat Until Hot. Working In Two Or Three Batches To Avoid Crowding, Cook The Chicken Until Lightly Browne Favicon
View Full Recipe

MS Found Country:US image description
Back to top