Chilli chicken

Recipe from: 4/1/1999 12:00:00 AM
Ingredients 9
Servings 4
Time

Ingredients

  • 30
    ml
    butter
  • 4
    chicken breasts, deboned
  • 2
    cloves garlic, finely chopped
  • 30
    ml
    balsamic vinegar
  • 60
    ml
    dry white wine
  • 60
    ml
    chicken stock
  • 15
    ml
    sun-;dried tomato paste
  • 1
    ml
    chilli powder
  • 30
    ml
    chopped parsley
 

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.
 

Read more on: poultry  |  shallow-fry
 

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