Chicken Scarpariello

It's been a while since I've cooked or posted any new recipes.  When I went looking for something to post as I return from my little 'blogging vacation' I wanted to find something that didn't have a high fat content.  While this dish isn't really healthy, it definitely isn't laced with cheese and other fatty foods that I love. I felt this dish was very tasty.  I would've made a few changes, however.  I would have pounded out the chicken breasts.  I also would have browned them on a higher temperature before first removing them from heat.  I would then cut the temperature down while reducing the wine sauce.  I feel that chicken is much better when cooked at a lower temperature for a longer period of time.  I'll adjust the recipe that I post to reflect the changes that I would make.

Chicken Scarpariello

1 ¼ lbs skinless, boneless chicken breasts

3 Tbs. all-purpose flour

2 Tbs. olive oil

2 tsp. butter

2 Tbs. shallots, minced

2 cloves garlic, minced

1 cup water

½ cup white wine

1 cube chicken bouillon

½ tsp. dried rosemary, crushed

¼ tsp. salt

1 pinch ground black pepper

Cut chicken breasts into 1 x 3 inch strips, and dredge in flour. In 10 inch skillet, heat oil and butter (on medium-high heat). Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet and reduce heat to medium. Set aside and keep warm. Add shallots and garlic to the skillet. Sauté until softened (1 minute). Add water, wine, bouillon, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by ½ (3 to 4 minutes). Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes).

Add a delicious side of green beans and pasta and enjoy!