Piquant Chicken

    Piquant Chicken


    475 people made this

    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.

    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

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Cut chicken breasts into 3x8cm strips and coat in flour.
    2. 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.
    3. 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).

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