Chicken With Red-wine Vinegar, Tomato, Cream And Basil
- 50ml red-wine vinegar
- 2 teaspoons caster sugar
- 50ml sour cream
- 2 tablespoons basil leaves, roughly torn
- Salt and pepper, to taste
Heat a large, non-stick frying pan until medium hot. Add the oil and butter. When the butter has stopped foaming add the chicken. Fry on one side for approximately 5 minutes or until golden. Turn the chicken, add the garlic and fry another 5 minutes.
Add the red-wine vinegar, sugar and the Rosella Cream Of Tomato Soup and let the liquids bubble vigorously for 2 minutes. Season with salt and pepper.
Turn the heat down to a simmer, cover with a well-fitting lid and cook for 30 minutes to let the chicken cook through without drying out. If some of the steam is escaping your pan, check to see if you need to top up the sauce with a little water.
Remove chicken to a warmed serving dish. Adjust the final seasoning of the sauce in the pan and stir through the sour cream to enrich the sauce. Pour the sauce over the chicken then sprinkle the basil leaves over the top.