Serves 4
Ingredients:
- Boneless Chicken Breast, 800 grams (cut into chunks)
- Salt, 1 teaspoon
- Black Pepper, 1 teaspoon
- All-purpose Flour, 100 grams
- Extra Virgin Olive Oil, 5 tablespoons
- Garlic, 8 cloves (halved lengthwise)
- Fresh Rosemary, 4 sprigs (cut into 2-inch length)
- Clear Chicken Broth, 400ml
- Lemon Juice, 2 tablespoons
- Unsalted Butter, 2 tablespoons
- Pickled Jalapeno Peppers, 3 tablespoons (drained and roughly chopped)
Preparations:
- Season the chicken breast pieces with salt and black pepper.
- Pour all-purpose flour onto a large plate or mixing bowl. Coat the seasoned chicken breast pieces with a thin layer of all-purpose flour. Set aside for later use.
Instructions:
- In a 30cm Thermos® KFH-030D Ultra-Deep Non-Stick Frying Pan, heat olive oil over low-medium heat for about 2 to 3 minutes.
- Pan-sear the seasoned chicken breast pieces (on a single layer and in batches) for about 10 minutes until golden brown and fully cooked.
- Place all browned chicken breast pieces back in the same non-stick frying pan, add garlic cloves and rosemary, and continue to cook for 3 minutes.
- After 3 minutes, remove the chicken breast pieces from the non-stick frying pan and set aside.
- Add clear chicken broth to deglaze the non-stick frying pan and continue cooking for 5 minutes.
- Add lemon juice and unsalted butter, and continue to cook for about 30 seconds.
- Add cooked chicken breast pieces and chopped pickled jalapeno peppers, continue cooking for about 3 minutes and coat the chicken breast pieces evenly. Serve and enjoy!
Notes:
- The recipe is improvised from an original recipe, courtesy of foodandwine.com.
- This recipe is based on using the Thermos® KFH-030D Ultra-Deep Non-Stick Frying Pan. You may adjust the ingredients quantities based on the size of the Frying Pan.
Photos and recipe courtesy of Thermos Singapore team.
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