Ingredients

• 1⁄4 cup Vegetable Oil
• 1 1⁄2 lbs. Chicken Breasts, boneless, skinless, cut in 1″ pieces
• – Kosher Salt, as needed
• – Ground Black Peppercorn, as needed
• 2 cup Button Mushrooms, quartered
• 1 each Green Bell Pepper, fresh, medium, cut in 1″ pieces
• 2 cups Spanish Onion, peeled, cut in 1″ pieces
• 1 each Red Bell Pepper, fresh, medium, cut in 1″ pieces
• 1 each Yellow Bell Pepper, fresh, medium, cut in 1″ pieces
• 2 tsp. Garlic, minced
• 1⁄2 tsp. Thyme, dry
• 1⁄2 tsp. Spanish Paprika, ground
• 1⁄4 cup Sherry
• 1 Qt. Nino’s Chicken Gravy
• 1 tsp. Kosher Salt
• 1⁄2 tsp. Black Peppercorn, ground

Instructions

1. Season the chicken breasts with salt and pepper on both sides as needed.
2. Heat the oil in a large saute pan and sear the chicken breasts on both sides until golden brown in color. Once brown remove from the pan and place onto a sheet tray with parchment paper and bake in the oven at 375 degrees until cooked through (approximately 15 minutes).
3. In the same pan you seared the chicken, add mushrooms and saute until golden on high heat. Add onion and saute briefly until slightly soft.
4. Add peppers and saute for an additional 45 seconds. Add garlic, thyme and paprika and continue to cook another 45 seconds. Add the sherry and cook for 10 more seconds.
5. Add the gravy and bring to a low simmer and simmer for 5 minutes.
6. When chicken is cool, cut into 1″ x 1″ cubes and add to the mixture in the pan.
7. Season with salt and pepper.
8. Serve with noodles or rice.