Chicken with wine and shallot

By ghinman

Ingredients

• 3 wole, skinless and boneless chichen breasts
• pepper and salt
• 1/4 cup flour
• 1 tbs. olive oil
• 1 tbs. butter
• 1 tbs. finely minced garlic
• 1 tbs. finely minced shallots
• 1/4 cup chicken broth
• 1/3 cup dry, white wine
• juice of 1/2 lemon
• 1/4 cup finely chopped parsley

Details

Servings 3

Preparation

Step 1

Cut chicken into 1 1/2" pieces and coat with salt and pepper and flour. Heat oil in fry pan. Place coated chicken in one at a time. In another pan place cooked chicken and sprinkle with garlic and shallots. Toss and blend. Sprinkle wine and lemon juice and parsley over the chicken. Cover and let silmmer for 2-3 minutes.