Chicken Scarpariello

Ingredients

4-5 skinless, boneless chicken breasts
3 tbsp flour
2 tbsp olive oil
2 tsp butter or non-hydrogenated margarine
1/4 medium white onion, minced (about 3 tbsp)
2 large cloves garlic, crushed
1 cup water
1/2 cup white wine (or unsweetened apple juice)*
3/4 cup chicken boullion (1 OXO pouch prepared in boiling water)
1/2 tsp dried rosemary, crushed
1/4 tsp salt
pinch ground black pepper

Direction

Cut chicken breasts into 1" wide strips and then roll in flour.

Heat butter and oil in skillet. Add chicken. Cook until lightly browned all over and cooked through, turning occasionally. Remove chicken from skillet, and keep it warm.

Add onions and garlic yo same skillet and sautee just until softened.

In a small bowl, stir together water, wine, boullion mix, and seasonings. Pour over onions and garlic. Simmer, stirring frequently, until liquid is reduced by half.

Return chicken to skillet and cook until sauce is thick and chicken is heated through.


Suggestion
Serve over pasta