Chicken Scarpariello(2 Servings)

Skin and bone chicken breast; cut into 1 x 3-inch strips.

In a 10-inch nonstick skillet, combine oil and margarine and heat over medium heat until bubbly and hot.

Dredge chicken in flour; cook in skillet until browned on all sides (3 to 4 minutes). Remove chicken from pan; set aside.

Add shallots and garlic to skillet; saute until softened.

Add water, wine, broth mix and seasonings.

Using a wooden spoon, stir well.

Cook, stirring frequently, until liquid is reduced by half.

Return chicken to skillet; cook until sauce is thick and chicken is heated through. Serve sprinkled with chives.