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Tuscan Chicken




Source of Recipe


internet






List of Ingredients



• 2 lbs boneless, skinless chicken thighs
  
• 1 1/2 lbs chicken breast tenderloins
  
• salt and pepper
  
• 3 T extra-virgin olive oil
  
• 6 cloves garlic, crushed
  
• 3 T white wine vinegar
  
• 2 T butter
  
• 2 shallots, chopped
  
• 6 sprigs fresh rosemary, finely chopped
  
• 2 T flour
  
• 1 cup dry white wine
  
• 2 cups beef broth (yes, beef broth)
  






Instructions



1. Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 T extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.
   
2. 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.
   
3. 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.
   






Final Comments


Yield: 10 servings.