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    Tuscan Chicken


    Source of Recipe


    foodtv.com

    List of Ingredients




    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)

    Recipe



    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.
    Dessert: This is a very rich meal. My suggestion for dessert is to set out a small cookie tray and offer coffee or tea.

 

 

 


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