Description
A wonderful delicate dish, quick to fix. It is especially nice served over angel hair pasta or white rice.
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
Instructions
- 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).
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 2