Chicken Breast with Ham and Sherry

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 neede

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