Chicken Scarpariello

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat 2 tbsp olive oil in a pan over medium heat, for about 5 minutes. Butterfly the chicken breasts and bash flat with a rolling pin. Season the with salt and pepper on both sides.

Step 2

Add the chicken to the hot pan and brown for 5-6 minutes on each side until both sides are coloured. Remove from the pan and set aside on a plate to rest.

Step 3

Allow the pan to cool a little and soften your onions for 4-5 minutes. Add you garlic puree and rosemary and cook for a further for 2-3 minutes, scraping any sticking bits from the bottom of the pan.

Step 4

Stir in the chopped peppers and cook for a further minute before adding the chicken stock and lemon juice. Bring to a simmer then add the chicken back to the pan and cover in the sauce. Put the lid on the pan and adjust the temperature to medium low, simmer for 20 minutes.

Step 5

Remove the chicken from the pan. Turn the sauce on high for 2-3 minutes, stirring constantly- this helps it thicken slightly. Pour the sauce over the top of your chicken and serve with a side salad.