Chicken Scarpariello(2 Servings)

• 10 oz. chicken breast
• 3 Tbsp. flour
• 2 tsp. vegetable oil
• 2 tsp. margarine
• 2 Tbsp. minced shallots or onions
• 2 cloves garlic, minced
• 1 c. water
• 1/2 c. dry white wine
• 1 packet instant chicken broth
• 1/2 tsp. ground rosemary
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 Tbsp. chives, chopped

1. Skin and bone chicken breast; cut into 1 x 3-inch strips.
2. In a 10-inch nonstick skillet, combine oil and margarine and heat over medium heat until bubbly and hot.
3. Dredge chicken in flour; cook in skillet until browned on all sides (3 to 4 minutes). Remove chicken from pan; set aside.
4. Add shallots and garlic to skillet; saute until softened.
5. Add water, wine, broth mix and seasonings.
6. Using a wooden spoon, stir well.
7. Cook, stirring frequently, until liquid is reduced by half.
8. Return chicken to skillet; cook until sauce is thick and chicken is heated through. Serve sprinkled with chives.

chicken breast, flour, vegetable oil, margarine, shallots, garlic, water, white wine, chicken broth, ground rosemary, salt, pepper, chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=480849 (may not work)