Chicken Scarpariello

Ingredients

• 1 ¼ pounds skinless, boneless chicken breast halves
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 teaspoons butter
• 2 tablespoons shallots, minced
• 2 cloves garlic, minced
• 1 cup water
• ½ cup white wine
• 1 cube chicken bouillon
• ½ teaspoon dried rosemary, crushed
• ¼ teaspoon salt
• 1 pinch ground black pepper

Directions

1. Gather the ingredients.All Recipes / Ana Cadena
2. Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.All Recipes / Ana Cadena
3. In 10 inch skillet, heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm.All Recipes / Ana Cadena
4. To same skillet, add shallots and garlic. Saute until softened (1 minute).All Recipes / Ana Cadena
5. Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes).All Recipes / Ana Cadena
6. Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes).