Food Network: Tuscan Chicken

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Tuscan Chicken
Recipe courtesy Rachael Ray

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
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.