* 4 tablespoons Olive oil
* 6 large, boneless Chicken breasts, cut into chunks
* Garlic cloves, to taste, peeled and chopped
* 30 ml Oloroso Sherry
* 1 level teaspoons Flour
* 60 ml Dry white wine
* 60 ml Chicken stock
* Seasoning
* Pinch Saffron, Ground
* Small amount of chopped Parsley

===Method===
* Heat the Oil in a pan and sauté the Chicken until it is golden.
* Drain any excess Fat and add the Garlic.
* Cook for a few minutes and add the Sherry.
* When the Sherry has heated through (a minute or so), stir in the Flour, ensuring that there are no lumps.
* Add the Wine, Stock, seasoning and Saffron and Simmer, covered for about 30 minutes, stirring in the Parsley just before the end of the cooking time.

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