Name: Chicken Scarpariello
Ingredients: 1.25 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; 0.5 cup white wine; 1 cube chicken bouillon; 0.5 teaspoon dried rosemary, crushed; 0.25 teaspoon salt; 1 pinch ground black pepper

Ingredients

1.25 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
0.5 cup white wine
1 cube chicken bouillon
0.5 teaspoon dried rosemary, crushed
0.25 teaspoon salt
1 pinch ground black pepper

Steps

Set out the ingredients before starting.
Dredge the chicken in flour after slicing it into 1×3-inch strips.
Set a 10-inch skillet over medium heat and heat the oil and butter in it. Add the chicken and turn it occasionally as it cooks. After 3 to 4 minutes, when the chicken is lightly browned, lift it out with tongs and keep it warm.
Sauté the shallots and garlic in the skillet for about 1 minute, until they soften.
Stir the water, wine, bouillon cube, rosemary, salt, and pepper into the skillet. Cook for 3 to 4 minutes, stirring frequently, until only half the liquid remains.
Put the chicken back in the skillet and let it cook until the sauce thickens, the chicken is heated through, and it reaches 165 degrees F (74 degrees C), about 2 to 3 minutes.