A wonderful delicate dish, quick to fix. It is especially nice served over angel hair pasta or white rice.
Prep Time::15 mins
Cook Time::20 mins
Total Time::35 mins
Servings::2
Yield::2 servings
Ingredients
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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
Directions
Gather the ingredients.
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Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.
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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.
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To same skillet, add shallots and garlic. Saute until softened (1 minute).
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Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes).
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Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes).
AllRecipes / Ana Cadena