Ingredients

• 1.25 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
• 0.5 cups white wine
• 1 cube chicken bouillon
• 0.5 teaspoons dried rosemary , crushed
• 0.25 teaspoons salt
• 1 pinch ground black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.
3. 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.
4. 4 To same skillet, add shallots and garlic. Saute until softened (1 minute).
5. 5 Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes).
6. 6 Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes).

Nutrition per serving