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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Ingredients:
2 boneless, skinless chicken breasts |
2 teaspoon(s) butter |
1 cup(s) chicken broth |
3 tablespoon(s) flour |
2 tablespoon(s) olive oil |
1/2 teaspoon(s) rosemary, dried |
2 whole(s) shallots |
1/2 cup(s) white wine |
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 minced shallots and garlic. Saute until softened (1 minute). Add wine, broth, and salt and pepper. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes). Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes).
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