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:

1. Season the chicken breast pieces with salt and black pepper.
2. 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:

1. 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.
2. Pan-sear the seasoned chicken breast pieces (on a single layer and in batches) for about 10 minutes until golden brown and fully cooked.
3. 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.
4. After 3 minutes, remove the chicken breast pieces from the non-stick frying pan and set aside.
5. Add clear chicken broth to deglaze the non-stick frying pan and continue cooking for 5 minutes.
6. Add lemon juice and unsalted butter, and continue to cook for about 30 seconds.
7. 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.

·