Tuscan Chicken
chicken, chicken breast, beef broth, wine, vinegar, butter, shallots, garlic, flour, rosemary
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)
Directions for Tuscan Chicken 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.
Read the full directions on Food Network
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Servings
10 servings
Tags
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