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Ingredients:
	6 Pieces Chicken Breast, skinned, boned
	¼ Cup Flour
	1 Teaspoon Salt
	¼ Teaspoon Black Pepper
	4 Tablespoons KDD Butter
	1 Large Onion, Sliced
	1 Cup Chicken Stock
	1 Medium Tomato, peeled, chopped
	1 Teaspoon Dried Rosemary
	1 Pack 250ml KDD Whipping Cream
	Fresh Rosemary

Preparing Time:	Cooking Time :	Yield Size:
5 Min	20 Min	6

Preparation:

Mix flour, salt and pepper, dip chicken in flour mixture until well coated.

Heat butter in a large deep skillet. Cook chicken 4-6 minutes per side until lightly browned. Remove chicken from skillet. Keep aside.

Add onion, cook until soft and brown. Add chicken stock, tomatoes, and rosemary. Bring to boil, add chicken pieces.

Cover and simmer for 10 minutes, stir in whipping cream and coo another 3-4 minutes until slightly thickened.

Spoon into serving plate. Add fresh rosemary. Serve hot with rice. Enjoy.