Piquant Chicken
This is a wonderfully delicate way to prepare chicken, made even better if you use fresh rosemary. It is especially nice served over angel hair pasta or white rice.
Ingredients
Serves: 2
- 500g skinless, boneless chicken breast fillets
- 3 tablespoons plain flour
- 2 tablespoons olive oil
- 2 teaspoons butter
- 2 tablespoons eschallots, minced
- 2 cloves garlic, minced
- 1 cup (250ml) water
- 1/2 cup white wine
- 1 chicken stock cube
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon salt
- 1 pinch ground black pepper
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- Cut chicken breasts into 3x8cm strips and coat in flour.
- In 25cm frypan heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from frypan. Set aside and keep warm.
- To same frypan add eschallots and garlic. Saute until softened (1 minute). Add water, wine, stock cube and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes). Return chicken to frypan and cook until sauce is thick and chicken is heated through (2 to 3 minutes).
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(492)
Reviews in English (354)
I first had this at a little Italian place near me. It's one of those places that makes their own pastas and you can chose which kind you want with your meal. The chef recommended it over penne. When I tried it I wished I could make this at home. I found the recipe here and it was FANTASTIC! It was better then the italian place! I add chicken stock instead of the water and I still use the boullion. I like the sauce a little thicker so while it's simmering down a bit, i add a LITTLE flour water mixture while stirring the pan. AND, the kicker that puts it over the top....LEMON JUICE. Squeeze some fresh lemon juice in the pan. SO GOOD YOU WILL CRY. So far, I made this three times and had a total of 17 people try it (i make HUGE amounts of it at a time, usually three pans cooking at once). EVERYONE loved it and they were SO impressed! - 09 Mar 2002 (Review from Allrecipes USA and Canada)
This dish is quite delicious, but I prefer a stronger flavor in the meat, so I salted and peppered the chicken BEFORE sauteeing, and I browned the garlic in the oil BEFORE browning the chicken pieces, so that the oil was infused with the garlic flavor. This also made for faster preparation! Thanks Jill! Great recipe! It's so hard to find things my five-year-old husband really likes! - 28 Mar 2000 (Review from Allrecipes USA and Canada)
Simply outstanding! The chicken is fork tender in a smooth, rich and velvety sauce made so by swirling in a couple of tablespoons of butter once the sauce has reduced. I salted and peppered the chicken before browning, and made sure not to cook it quite completely so that it would not overcook once returned to the sauce. I used fresh rosemary rather than the dried, as I believe it imparts an entirely different and more subtle flavor. Served on a bed of tri-color angel hair pasta, this was as good a dish as I've had anywhere. - 03 Jan 2009 (Review from Allrecipes USA and Canada)