Spanish Chicken

Spanish Chicken

This simple recipe is a colorful change for otherwise bland chicken.

You will need:

2 large boneless, skinless chicken breasts
About 2 cups medium sherry
1 orange, juice and zest
About 2 tablespoons sugar
About 1 teaspoon red pepper
1 teaspoon paprika
Saffron
Olive oil
Sea salt

• Rub chicken with olive oil and red pepper.
• In a dish add 1 cup sherry to chicken, let marinade over night.
• In a saucepan over medium heat combine orange juice, zest, sherry, sugar, red pepper, paprika, saffron, and sea salt.
• Stir constantly until glaze thickens.
• In a large frying pan heat two table spoons of olive oil.
• Fry chicken, when nearly done add orange glaze.
• Garnish with fresh rosemary and lemon wedge. Serve with dry sherry.