Chicken Scarpariello

• servings: 2 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

1 ¼ pounds skinless, boneless chicken breast halves

3 tablespoons all-purpose flour

2 tablespoons olive oil

2 teaspoons butter

2 tablespoons shallots, minced

2 cloves garlic, minced

1 cup water

½ cup white wine

1 cube chicken bouillon

½ teaspoon dried rosemary, crushed

¼ teaspoon salt

1 pinch ground black pepper

Directions

Gather the ingredients.

Cut chicken into 1x3-inch strips; dredge in flour.

Heat oil and butter in a 10-inch skillet over medium heat. Add chicken; cook, turning occasionally, until lightly browned, 3 to 4 minutes. Remove chicken with tongs; keep warm.

Add shallots and garlic to skillet; sauté until softened, about 1 minute.

Stir water, wine, bouillon cube, rosemary, salt, and pepper into skillet; cook, stirring frequently, until liquid is reduced by half, 3 to 4 minutes.

Return chicken to skillet; cook until sauce is thickened and chicken is heated through, about 2 to 3 minutes.

Nutrition

• Calories: 580 kcal
• Total Fat: 21 g
• Saturated Fat: 5 g
• Unsaturated Fat: 0 g
• Cholesterol: 176 mg
• Sodium: 1086 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 68 g