Tuscan-Style Chicken with Rosemary
Kristy
“This is a wonderful go-to recipe.that has a lot of flavor!”
ingredients
- 2 Lbs boneless, skinless chicken thighs
- 1 & 1/2 lbs chicken tenderloins
- salt and freshly ground black pepper, to taste
- 3 Tbsp extra-virgin olive oil
- 6 cloves garlic, crushed
- 2 Tbsp white wine vinegar
- 2 Tbsp butter
- 2 shallots, chopped (or 1 small onion)
- 6 sprigs fresh rosemary (leaves stripped and chopped)
- 2 Tbsp flour
- 1 C dry white wine
- 2 C beef broth
directions
- 1
Heat a large, deep skillet over medium-high heat. Season chicken with salt and pepper. Add 2 Tbsp oil, half the chicken pieces and a couple cloves of crushed garlic.
- 2
Brown chicken 2 minutes on each side and remove from pan. Add the remaining Tbsp oil and the remaining chicken pieces, and the remaining garlic. Brown chicken 2 minutes on each side and remove. Add 2 Tbsp 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.
- 3
***I’ve used 3 large breasts instead and chunked them up. Cook them in the garlic and oil, then remove and continue with the instructions.
Source: Kristy
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