A wonderful delicate dish, quick to fix. It is especially nice served over angel hair pasta or white rice.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
580 Calories
Recipe Instructions
Step 1
Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.
Step 2
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.
Step 3
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).
Ingredients
¼ teaspoon salt
1 cup water
1 pinch ground black pepper
3 tablespoons all-purpose flour
2 tablespoons olive oil
2 teaspoons butter
2 cloves garlic, minced
1 cube chicken bouillon
½ cup white wine
½ teaspoon dried rosemary, crushed
1 ¼ pounds skinless, boneless chicken breast halves
