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.