About this recipe:This chicken breast recipe results in a wonderfully delicate dish, that is also quick to make. It is especially nice served over vermicelli pasta or white rice. Enjoy!
500g skinless, boneless chicken breast fillets
3 tablespoons plain flour
2 tablespoons olive oil
2 teaspoons butter
2 tablespoons shallots, minced
2 cloves garlic, minced
125ml white wine
1 chicken stock cube
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1 pinch ground black pepper
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Method Prep:15min › Cook:20min › Ready in:35min
Cut chicken breasts into strips, then dredge in flour.
In 25cm frying pan, heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from frying pan. Set aside and keep warm.
To same frying pan, add shallots 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 frying pan, and cook until sauce is thick and chicken is heated through (2 to 3 minutes).