Chicken Scarpariello

• 10 oz (280 grm). skinned and boned chicken breasts, cut into 1 inch x 3 inch strips
• 3 Tbsp (45 ml). flour
• 2 tsp (10 ml). each vegetable oil and margarine
• 2 Tbsp (30 ml). minced shallots or onions
• 2 garlic cloves, minced
• 1 cup (225 ml) water
• 1/2 cup (125 ml) dry white table wine
• 1 packet instant chicken broth and seasoning mix
• 1/2 tsp (2 ml). ground thyme
• 1/4 tsp (1 ml). salt
• black pepper, to taste
• 1 Tbsp (15 ml). chopped chives

1. Onto a sheet of wax paper, dredge chicken in flour.
2. In nonstick skillet, combine oil and margarine and heat over medium-high heat until bubbly and hot.
3. Add chicken and cook until lightly browned on both sides, 3 to 4 minutes.
4. Using a slotted spoon, remove chicken and set aside.
5. To same skillet, add shallots or onion and garlic and saute until softened, about one minute.
6. Add water, wine, broth mix, and seasonings and stir well.
7. Cook, stirring frequently, until liquid is reduced by half, 3 to 4 minutes.
8. Return chicken to skillet and cook until sauce is thickened and chicken is heated through, 1 to 2 minutes.
9. Serve sprinkled with chives.

chicken breasts, flour, vegetable oil, shallots, garlic, water, wine, chicken broth, ground thyme, salt, black pepper, chives

Taken from online-cookbook.com/goto/cook/rpage/0002D1 (may not work)