Chicken Scarpariello

Ingredients

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

Equipment

• frying pan
• tongs

Directions

1. Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.
2. In 10 inch skillet, heat oil and butter.
3. 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.
4. To same skillet, add shallots and garlic.
5. Saute until softened (1 minute).
6. Add water, wine, broth mix, and seasonings.
7. 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).