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Add a photoServings: 6
Ingredients
- 3 x Chicken breasts, split, skinned & boned All purpose flour
- 3 Tbsp. Unsalted butter
- 1/2 tsp Dry rosemary, or possibly 2Tb fresh
- 1/3 c. Raspberry vinegar
- 2 Tbsp. Unsalted butter
- 4 ounce Snow peas
- 1 lb Cherry tomatoes
Directions
- 1. Preheat the oven to 200F/90C
- 2. Slice the chicken into strips
- 3. Shake the chicken strips with flour in a large sieve over a bowl
- (so which the excess flour gets sifted away)
- 4. In a large skillet, heat 3 tbsp butter. Add in the chicken pcs and cook, stirring constantly, till cooked through. This shouldn't take long as the the pcs are small and brest meat is very tender. While the chicken is cooking, season with salt, pepper, and rosemary. (You may have to cook the chicken in two batches.)
- 5. Remove the chicken to a serving platter and keep hot in oven.
- 6. Throw away any fat left in skillet and return to medium heat. Add in the vinegar and cook till it is reduced to a few Tbsp.. Scrape the bottom of the pan to remove any bits of the chicken. (This deglazing will add in a lot of flavour to the sauce). Pour the sauce over the chicken.
- 7. Return the pan to the heat and add in 2 tbsp butter. Add in the snow peas and cook for 2 min. Add in the cherry tomatoes and cook till just heated through. Season with salt and pepper. Arrange around the outside edge of the chicken for a garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 6 servings | |
| Calories 134 | |
| Calories from Fat 89 | 66% |
| Total Fat 10.09g | 13% |
| Saturated Fat 6.19g | 25% |
| Trans Fat 0.01g | |
| Cholesterol 39mg | 13% |
| Sodium 21mg | 1% |
| Potassium 272mg | 8% |
| Total Carbs 4.25g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.87g | 1% |
| Protein 6.57g | 11% |
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