Italian Sauteed Chicken With Italian Mushroom Rice

• 6 chicken breast halves, skinned and boned
• 1/2 c. flour
• 1/8 tsp. white pepper
• 1 1/2 sticks butter
• 1 Tbsp. olive oil
• 1 garlic clove, minced
• 1/2 tsp. crushed rosemary
• 1/2 tsp. sweet basil
• 1/2 c. white wine
• Italian Mushroom Rice

1. Cut each chicken breast into 3 long strips.
2. Dredge strips with mixture of flour and white pepper.
3. In a heavy skillet, melt 1 stick butter and add olive oil, garlic, rosemary and basil.
4. Saute chicken in this mixture and lightly brown.
5. Add wine and cook on low heat until 1/2 of wine has been reduced.
6. This may be done 3 or 4 hours before serving.
7. When ready to serve, reheat on low heat; remove the chicken and add 1/2 stick butter to remaining gravy. When hot, place chicken pieces on bed of hot Italian Mushroom Rice and spoon on gravy.
8. Serve immediately.
9. Serves 4.

chicken, flour, white pepper, butter, olive oil, garlic, rosemary, sweet basil, white wine, italian mushroom rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=280654 (may not work)