Chicken with Vermouth

We all love this dish.

Ingredients >    350 gm skinless chicken breasts (= 3 chicken schnitzels pre-prepared by the supermarket), cut into bite-sized cubes >    Flour, seasoned well with salt and freshly ground pepper >    4 Tbsp oil >    1 onion, finely chopped >    3 fl. 0z (100 ml) sweet vermouth >    1 tsp tomato puree >    Pinch of mace

Steps 1.   Toss the cubes of chicken breast in the seasoned flour. I find it easiest to dump them into a bag and shake. 2.    Heat the oil in a large frying pan. Add the chicken and fry until brown. 3.   Remove the cubes from the pan. 4.   Add more oil, if required, and gently cook the onion until soft and golden. 5.   Add the vermouth, tomato puree and mace, stir well and simmer on a low flame until the sauce is syrupy. This takes about 3 minutes. 6.   Return the cubes to the pan and heat through until warm. 7.   Serve immediately. This goes well with a green salad. Serves 3- 4