Chicken With Rosemary Chilli Sauce
|Chicken breast fillet||680 Gram (4 Single Fillets)|
|Plain flour||1 Cup (16 tbs)|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Chopped fresh rosemary||1 Tablespoon|
|Red thai chilies||2 , seeded, sliced thinly|
|Chicken stock||250 Milliliter (1 Cup)|
|Dry white wine||60 Milliliter (1/4 Cup)|
|Light soy sauce||1 Tablespoon|
1. Toss chicken in flour; shake away excess flour.
2. Heat oil in large saucepan; cook chicken on both sides until well browned.
3. Stir in garlic, rosemary, chilli, stock, wine and soy sauce; bring to a boil. Reduce heat; simmer, covered, about 10 minutes or until chicken is cooked through.
4. Serve chicken with vegetables or salad, if desired.