1Cut chicken breasts into 1x3 inch strips and dredge in flour.
2In 10 inch skillet, heat oil and butter. Add chicken.
3Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm.
4In same skillet, add shallots and garlic. Sauté until softened (about 1 minute). Add water, wine, broth mix and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by ½ (3 to 4 minutes).
5Return chicken to skillet and cook until sauce is thick and chicken is heated through (2 minutes). Add a little bit of flour to thicken sauce, if desired. Squeeze a bit of lemon juice into the pan