Chicken Scarpriello

Name: Chicken Scarpriello
Ingredients: 1 1/4 lbs boneless skinless chicken breast halves; 3 tablespoons all-purpose flour; 2 tablespoons olive oil; 2 teaspoons butter; 2 tablespoons shallots, minced; 2 garlic cloves, minced; 1 cup water; 1/2 cup white wine; 1 ounce chicken bouillon or 1 chicken bouillon cube; 1/2 teaspoon dried rosemary, crushed; 1/4 teaspoon salt; 1 pinch ground black pepper

12 ingredients

3 steps

Ingredients

1 1/4 lbs boneless skinless chicken breast halves
3 tablespoons all-purpose flour
2 tablespoons olive oil
2 teaspoons butter
2 tablespoons shallots, minced
2 garlic cloves, minced
1 cup water
1/2 cup white wine
1 ounce chicken bouillon or 1 chicken bouillon cube
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1 pinch ground black pepper

Directions

1

Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.
2

In 10 inch skillet, heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm.
3

To same skillet, add shallots and garlic. Saute until softened (1 minute). Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes). Return chicken to skillet, and cocktail sauce is thick and chicken is heated through (2 to 3 minutes).