16 oz. skinned, boned chicken breasts, cut into 1x3 inch strips
3 tbsp. flour
2 tsp. vegetable oil
2 tsp. butter
2 tbsp. minced shallots or onions
2 garlic cloves, minced
1 c. water
1/2 c. white or rose wine
1 pkg. or 1 tsp. chicken broth
1/2 tsp. ground rosemary leaves
1/4 tsp. salt
1/4 tsp. pepper
1 tbsp. chopped chives

On wax paper, dredge chicken in flour. In 10-inch non-stick skillet, combine oil and butter. Heat over medium-high temperature until bubbly. Add chicken and brown on all sides until lightly brown, 3 to 4 minutes. Using slotted spoon, remove chicken; set aside.

In same skillet, add shallots and garlic and saute until soft, about 1 minute. Add water, wine, broth mix and seasonings. Stir well. Cook, stirring frequently, 3 to 4 minutes or until liquid is reduced by half. Return chicken to skillet. Cook until sauce is thickened. Sprinkle with chives. Serves 4. 340 calories per serving, 10 grams fat.