Prep time: 5 minutes
Cooking time: 5-6 minutes
2 boneless chicken breasts
1 tbsp olive oil
1-2 whole garlic cloves
1/2 -1 hot red pepper, thinly sliced ( leaving seeds in makes it spicier, so in-out is up to you)
1 tbsp rosemary leaves, coarsely chopped
1/2 cup white wine
1. Flatten the chicken breasts... there are two methods - 1) butterfly the chicken, which means- place chicken breast skin side up on the cutting board. If the piece has no skin on it, place the shinier, smoother side up. Start at the edge of the breast that is slightly split (the filet). Work toward the opposite edge but don’t go right to it, making a cut through the thickest part of the breast, creating a much larger, thinner piece of chicken. The idea is to end up with a piece of chicken of almost even thickness and about twice the original size; or 2) place the breasts between sheets of waxed paper and using a mallet, flatten the thickest part of the breast so that the entire breast is even.
2. Heat the oil to a skillet over medium high heat. Add the chicken breasts and whole garlic cloves (they season the oil). Cook until the chicken is brown on one side (about 2-3 minutes). Add the rosemary and chilies and flip the chicken. Continue to cook for another 3 minutes or until the chicken breast is no longer pink inside.
3. Just before the chicken is ready add the white wine and let it reduce to create a syrupy sauce.