Yield: 10 servings 10 ea. chicken breast, suprême 1/2 tsp. salt 2 oz. olive oil, as needed 4 ea. garlic, cloves, mashed 10 oz. onions, julienne 10 oz. red pepper, julienne 10 oz. green peppers, julienne 8 oz. ham, julienne 8 oz. tomatoes, julienne 40 ea. olives, ripe, pitted, sliced 5 oz. dry sherry 20 oz. chicken stock 2 tsps. thyme, chopped 1 tsp. marjoram, chopped 1 Tbsp. arrowroot, diluted in water, or more as needed Dry the suprême and season it with the salt. Sautè the chicken in the ...

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