Rosemary Raspberry Chicken

• 1 1/2 lbs boneless, skinless chicken breasts
• 3 Tbsp all-purpose flour
• 2 Tbsp Extra-virgin olive oil
• 1 1/2 tsp salt
• fresh ground pepper
• 3-4 Tbsp fresh chopped Rosemary

To prepare the chicken, cut into 2" cubes and dust lightly with flour. Heat a non stick pan to medium and when hot add the olive oil. Season the chicken with the rosemary, salt and pepper and cook on all sides for about 4 minutes or until lightly golden on all sides. Remove and keep warm.

• 1/2 cup raspberry vinegar
• 1/4 cup chicken stock
• 1/4 cup dry white wine

Add the vinegar, stock and wine to the pan and bring to a gentle boil, scraping the bottom to loosen all the flavorful bits. Let sauce reduce slightly.

Return the chicken to the pan and toss to coat well with the sauce. Cook an additional 1 -2 minutes to heat throughout. Season to taste.

Transfer to a clean serving platter and keep warm.

• 300 g snow peas, trimmed
• 2 cups cherry or grape tomatoes
• 2 tsp olive oil
• splash of raspberry vinegar

To cook the vegetables, heat the pan again to medium high heat. Add remaining oil to pan. Add snow peas and cook for 1 - 2 minutes. Add tomatoes and cook until heated through, approximately 2 minutes or so. Pan toss frequently to cook evenly.

Arrange the tomatoes and snow peas over chicken or to the side. Finish with a splash of raspberry vinegar and serve.