Rosemary Pepper Chicken

cover chicken fillets with cling foil, gently pound with a meat tenderizer

combine flour with salt & pepper, dredge chicken in mixture

finely chop the onion

mince the garlic

heat oil and butter over medium  add chicken

cook, 3 minutes per side

remove from skillet

add onion and garlic, cook for 2 minutes

stir in tomato paste

pour in white wine, simmer for 2 minutes

add chicken broth, bring to a boil

add rosemary, pickled peppers and butter simmer for 5 minutes

add chicken, simmer for 2 minutes

finish off with black pepper and parsley