Tuscan Chicken

Recipe Ingredients

2 lbs	908g / 32oz	Boneless skinless chicken thighs
1 1/2 lbs	681g / 24oz	Chicken breast tenderloins
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Extra-virgin olive oil
6		Garlic cloves - crushed
3 tablespoons	45ml	White wine vinegar
2 tablespoons	30ml	Butter
2		Shallots - chopped
6 sections		Fresh rosemary - finely chopped
2 tablespoons	30ml	Flour
1 cup	237ml	Dry white wine
2 cups	474ml	Beef broth (yes, beef broth)

Recipe Instructions

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.

This recipe yields 10 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B37) - from the TV FOOD NETWORK

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