Chicken Scarpariello

So I made this chicken dish tonight I got from Allrecipes.com. The picture made it look good. It was, though, just okay. I'll most likely not ever make it again. Not because it was bad. It wasn't. But more because I have so many other GREAT recipes.

Chicken Scarpariello
Recipe from Allrecipes.com
Serves 2

• 1 1/4 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
• 1/2 cup white wine
• 1 cube chicken bouillon
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon salt
• 1 pinch ground black pepper

Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.

In 10 in ch skillet, heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, re move chicken from skillet. Set aside and keep warm.
To same skillet, add shallots and garlic. Sauté until softened (1 minute). Add water, wine, broth mix, and seasonings. 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).

I actually followed this recipe almost to a T. I didn't measure things, but that's to be expected. All in all, the flavor was okay. The fried chicken part was the best to me. Gimme somethin' fried any day of the week (unless it's okra - you can keep that).