Chicken serves as center of Spanish meal

October 18, 2006|By Bill Daley | Bill Daley,Chicago Tribune

This chicken saute is a salute to Spain, with its olive oil, green olives, capers and dry sherry. Using a slice of bacon in the cooking gives a salty, smoky touch to the dish that helps underscore the dry sherry.

Serve this chicken as the centerpiece of a Spanish-themed dinner. Start with smoked almonds, home-roasted red peppers and a chunk of manchego cheese. End with a simple green salad and a serving of flan, that classic Spanish custard.

Bill Daley writes for the Chicago Tribune, which provided the recipe analysis.

Chicken With Onions, Olives and Capers

Serves 4 -- Total time: 28 minutes

1 tablespoon olive oil

4 cloves garlic, minced

1 slice bacon, chopped

4 boneless, skinless chicken breast halves

1 small onion, thinly sliced

1/4 cup each: dry sherry or white wine, chicken broth

1/2 cup chopped green olives with pimento

1 tablespoon capers

freshly ground pepper

Heat the olive oil in a large skillet over medium-high heat; add the garlic and bacon. Cook, stirring, until the garlic turns golden, about 2 minutes. Add the chicken; cook until browned, about 3 minutes per side. Remove chicken to a warm platter; set aside.

Add onion slices to the skillet; cook, stirring often, until onion wilts and turns golden, about 4 minutes. Stir in the sherry, scraping up the browned bits in the pan. Cook until sherry reduces to a syrup, about 6 minutes. Add chicken broth; cook until reduced slightly, about 3 minutes.

Return the chicken to the pan; turn to coat with the sauce. Add the olives and capers. Reduce heat to simmer; cook to combine flavors, about 2 minutes. Season with pepper to taste.

Per serving: 214 calories, 9 grams fat, 2 grams saturated fat, 75 milligrams cholesterol, 3 grams carbohydrate, 28 grams protein, 565 milligrams sodium, 1 gram fiber

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