Ingredients
- 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
Description
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
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