1. Trim any fat off of the chicken and cut it crosswise into 1 inch wide strips. 2. Season the flour with salt and pepper. 3. Coat the chicken pieces with the flour, shaking off any excess. 4. Saute the chicken in the olive oil until golden brown. 5. Remove the chicken to a plate. Add the wine to the pan and scrape up any browned bits from the bottom of the pan. 6. Add onions, mushrooms, garlic and rosemary. 7. Mix the cornstarch with 1 tablespoon of cold water and stir it into the sauce. 8. Add the chicken back in, bring the sauce to a boil and then cover, reduce heat to low and simmer for 30 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
