Heat the oil in a non-stick pan over a medium heat

Add chicken fillet and brown on both sides.

Turn the heat down and continue cooking until chichen is cooked through (10 - 15 minutes).

Remove chicken from pan and set aside.

Add the sliced onion and rosemary to the pan and cook to soften.

Add red wine vinegar, redcurrant jelly and soy sauce; bring to the boil, stirring.

Return the chicken to the pan to heat through.

Serve with new potatoes and seasonal vegetables.