- 400 g chicken (or turkey) breasts
- 5 garlic cloves, finely chopped
- 2-3 springs of fresh rosemary
- 200 ml vegetable or poultry broth
- 200 ml light whipping cream
- 100 ml white dry wine or 2 tbsp vinegar or few drops of lemon juice
- pinch of sugar
- ground black pepper
- sunflower oil
- cornstarch (if needed)
- Cut meat into 1cm thick stripes or cubes
- Heat the oil in a pan, add salt and garlic. Stir fry for 1 minute.
- Add the chicken and stir around for 5 minutes until browned
- Add the broth, cream, sugar, wine and stir.
- Cook until 1/4 of the broth evaporates. If you like thick sauce, mix cornstarch with a little bit of water, add to the pan and stir properly.
- Season with salt and black pepper.
- Chop rosemary springs finely, add to the pan and cook for another 5-10 minutes stirring frequently.
Serve as main course with pasta and fresh salad.
If you don like pieces of rosemary in your sauce, just add the whole springs to the broth and remove before serving.
Sprinkle parmesan over top.