TUSCAN CHICKEN
Source of Recipe
woodie
Recipe Introduction
something I've made often and its very tasty and can easily be made in advance and reheated. (If you do this in advance and reheat, you might want to add a dash more vinegar at the last minute.)
Recipe courtesy Rachael Ray
2 pounds boneless, skinless chicken thighs
1 1/2 pounds chicken breast tenderloins
Salt and pepper
3 tablespoons extra-virgin olive oil
6 cloves garlic, crushed
3 tablespoons white wine vinegar
2 tablespoons butter
2 shallots, chopped
6 sprigs fresh rosemary, finely chopped
2 tablespoons flour
1 cup dry white wine
2 cups beef broth (yes, beef broth)
Heat a large, deep skillet over medium high heat. Season chicken
with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half
the chicken pieces, and a couple of crushed cloves of garlic.
Brown chicken 2 minutes on each side and remove from pan. Add
remaining oil, another single turn of the pan, remaining chicken
pieces and garlic. Brown chicken 2 minutes on each side and remove.
Add vinegar to the pan. Let it cook off.
Add butter, shallots, and rosemary to the pan and cook 2 minutes,
add flour and cook 1 minute more. Whisk in wine, reduce 1 minute.
Whisk in broth and bring liquids up to a bubble. Return chicken to
the pan and simmer over moderate heat 7 to 8 minutes to finish
cooking chicken through.
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