Rosemary Pepper Chicken
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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
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finish off with black pepper and parsley
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