Chicken Scarpariello

• 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

• Gather the ingredients.

• Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.

• 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.

• To same skillet, add shallots and garlic. Saute until softened (1 minute).

• Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes).

• Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes).