Chilli chicken

Name: Chilli chicken
Yield: 4 servings
Cuisine: Boil
Ingredients: 30.00 ml butter; 4.00 chicken breast fillets deboned; 2.00 garlic cloves, finely chopped; 30.00 ml vinegar balsamic; 60.00 ml wine dry white; 60.00 ml stock chicken; 15.00 ml sun-dried tomatoes paste; 1.00 ml chillies powder; 30.00 ml fresh parsley chopped

4 servings

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Poultry

By Food24 November 03 2009

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Ingredients (9)

30.00 ml	butter
4.00	chicken breast fillets — deboned
2.00	garlic — cloves, finely chopped
30.00 ml	vinegar — balsamic
60.00 ml	wine — dry white
60.00 ml	stock — chicken
15.00 ml	sun-dried tomatoes — paste
1.00 ml	chillies — powder
30.00 ml	fresh parsley — chopped

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Method:

Melt the butter in a pan and fry the chicken breasts skin side down, with the garlic until tender and done. Remove from the pan and set aside.
Pour the vinegar, wine and chicken stock into the pan and bring to the boil, stirring to loosen all the browning juices in the pan.
Add the sun-dried tomato paste and chilli powder and bring to the boil to form a flavoursome, syrupy sauce. Add the parsley and spoon over the chicken.
Serve with rice.