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Categories:
chicken breast flour vegetable oil margarine shallots garlic water white wine chicken broth ground rosemary salt pepper chives
Viewed: 65 - Published at: 8 years agoIngredients
- 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
Method
- Skin and bone chicken breast; cut into 1 x 3-inch strips.
- In a 10-inch nonstick skillet, combine oil and margarine and heat over medium heat until bubbly and hot.
- Dredge chicken in flour; cook in skillet until browned on all sides (3 to 4 minutes). Remove chicken from pan; set aside.
- Add shallots and garlic to skillet; saute until softened.
- Add water, wine, broth mix and seasonings.
- Using a wooden spoon, stir well.
- Cook, stirring frequently, until liquid is reduced by half.
- Return chicken to skillet; cook until sauce is thick and chicken is heated through. Serve sprinkled with chives.
