Ingredients

Steps

• Dust chicken breasts with seasoned flour and shake off excess.
• Fry chicken in oil in a frying pan until golden-brown and set aside.
• Fry sliced onion and bacon lardons in the same pan for 6 minutes.
• Return chicken to pan with 200ml sherry and 125ml stock.
• Simmer the mixture over reduced heat for 20 minutes.
• Stir in olives and 25g butter until melted.
• Garnish with parsley and toasted almonds before serving.