Tuscan Chicken
By: Anonymous
Published: Sunday, February 14, 2010 - 6:07am

Ingredients




2 pounds boneless skinless chicken thighs
pound chicken breast tenderloins
Coarse salt to taste
Freshly-ground black pepper to taste
3 tablespoons extra-virgin olive oil
6 garlic cloves crushed
3 tablespoons white wine vinegar
2 tablespoons butter
2 shallots chopped
6 sprgs fresh rosemary finely chopped
2 tablespoons flour
1 cup dry white wine
2 cups beef broth (yes, beef broth)

Preparation

1 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. 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. 4 This recipe yields 10 servings. 5 Comments: This is a very rich meal. My suggestion for dessert is to set out a small cookie tray and offer coffee or tea.