2 medium chicken breasts
1 medium onion
4 cloves garlic crushed
2 cup chicken broth (caldo de pollo)
1/2 cup cooking sherry
1 diced medium tomato
2 tbsp cooking sherry
1 cup peas warmed to room temperature (optional)
4 TBSP olive oil
1 tsp dried basil
1/2 tsp nature seasonings
1/4 tsp garlic powder
1/4 tsp black pepper
1 cup warm water
2 tbsp corn starch
1 box noodles (any kind)

1. Cube the chicken and place into bowl
2. Mince onions and add to chicken
3. Crush garlic and add to chicken
4. Add basil, nature seasonings, black pepper and garlic powder to chicken.
5. Add 2 TBSP cooking sherry to chicken.
6. Mix chicken and added ingredients well and set aside to marinate for 20 minutes.

7. Start pot with water boiling for noodles.
8. Heat a large 12” frying pan with olive oil until right before smoke point.
9. Quickly set chicken into hot pan evenly trying not to get the moisture at the bottom of the chicken bowl in the pan.
10. DO NOT stir chicken, instead let it sit evenly in pad until you see sides of check start to brown. About 5 minutes.
11. Take spatula and turn chicken trying not to mix too much. If you mix too much the chicken will not sear and it will boil and have much less flavor.
12. After chicken is cooked and seared pour in chicken broth and 1/2 cup cooking sherry, turn heat down to medium low and cover with lid for 5 minutes.
13. Finish cooking noodles.
14. Remove lid from chicken and taste. Salt broth to taste. (Should be somewhat salty)
15. Turn heat down to low and mix cornstarch into 1 cup of warm water, pour into chicken and stir in well.
16. Add diced tomatoes and simmer until gravy thickens.
17. Add peas (optional) and stir well.
18. Remove pan from heat and serve over noddles.