Name: Chicken Scarpariello
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Skinless, boneless chicken breast halves - 1 ¼ pounds; All-purpose flour - 3 tablespoons; Olive oil - 2 tablespoons; Butter - 2 teaspoons; Shallots, minced - 2 tablespoons; Garlic, minced - 2 cloves; Water - 1 cup; White wine - ½ cup; Chicken bouillon - 1 cube; Dried rosemary, crushed - ½ teaspoon; Salt - ¼ teaspoon; Ground black pepper - 1 pinch

Ingredients for - Chicken Scarpariello

1. Skinless, boneless chicken breast halves 1 ¼ pounds

2. All-purpose flour 3 tablespoons

3. Olive oil 2 tablespoons

4. Butter 2 teaspoons

5. Shallots, minced 2 tablespoons

6. Garlic, minced 2 cloves

7. Water 1 cup

8. White wine ½ cup

9. Chicken bouillon 1 cube

10. Dried rosemary, crushed ½ teaspoon

11. Salt ¼ teaspoon

12. Ground black pepper 1 pinch

How to cook deliciously - Chicken Scarpariello

1 . Stage

Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.

2 . Stage

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.

3 . Stage

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).