 A
little bit of WVC in Spain - Fronzoni among three former field hockey
standouts who competed in World CupA
savory trip to SpainBoy
aims at karate world title - 11-YEAR-OLD JESSAMINE RESIDENT COMPETING
IN SPAINCounty
advised to allow Madrid cell-phone towerEx-Sixer
Bradley in Spain, too - and getting playing timeImmigrants
establish Latin Kings as a cultural association in SpainIverson
helps build NBA in Spain - Tonight's game demonstrates the inroads
basketball has made in a soccer-mad countryMadrid
- Bulgarian, Romanian migrants to become active citizensMore
than 100 mourners bid farewell to Cuba's last first lady - In Spain,
she will be buried with husbandPaintings
of SPAIN, we adore them - The works of the country's art masters,
including Goya and Picasso, come to the GuggenheimPast
isn't the past - Spain's debate over its long past civil war shows
that memories, like bodies, need a proper burialRadvision
to provide video solution to Spain's Cestel - Analysts predict that
the company will post earnings per share of $0.84 on $90.8 million
revenue in 2006San
Antonio relishes SpainSlow
August in Spain hits shares of phone directory publisher YellSpain
spreads new, modern techniquesSpanish
general prosecutor - Human trafficking, main Romanian problem in SpainPhoto
gallery |
A savory trip to Spain
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. Tips Try adding two of the first-course elements, smoked almonds and roasted peppers, to the main dish, if you like. Chicken breasts cook quickly, but consider using the more flavorful thigh or leg if you have more time. Beverage pairing A dry, fino sherry would be great with this chicken dish. A crisp albarino, a Spanish white wine, or a light, fruity rioja would do well too. Or consider a sangria made with non-alcoholic wine or grape juice. Menu Smoked almonds, roasted peppers, manchego cheese Chicken with onions, olives and capers Rice pilaf Greens with orange segments Flan Chicken with onions, olives and capers Preparation time: 8 minutes Cooking time: 20 minutes Yield: 4 servings 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 1. 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. 2. 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 wine reduces to a syrup, about 6 minutes. Add chicken broth; cook until reduced slightly, about 3 minutes. 3. 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. Nutrition information per serving: 214 calories, 39% of calories from fat, 9 g fat, 2 g saturated fat, 75 mg cholesterol, 3 g carbohydrates, 28 g protein, 565 mg sodium, 1 g fiber
|