Tuscan Chicken

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
10 servings
Level:
Easy

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.


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4.4 94
Excellent! Cut this in half to feed my very picky teenage son. He loved it! He said the sauce was tasty! I used only Chicken tenderloins because that is what I had, and used only chicken broth, I did not use the white wine or beef broth. I did not have any on hand. Served it over mashed potatoes and he was happy! I can't wait to try it again would love to add mushrooms. It's a keeper! item not reviewed by moderator and published
Easy to make and delicious. Great dish for entertaining. item not reviewed by moderator and published
I made this tonight for dinner and served over rice that I cooked with chicken stock and shallot, and my fiance and I both thought it was delicious! I loved the rosemary flavor, and did not think it was bland at all!!! I did follow the recipe but adjusted the amounts because I only used about two lbs of chicken thighs. Next time I will probably do 1lb chicken thighs and 1lb breast tenders just to have both white and dark meat. item not reviewed by moderator and published
I made this for my husband this evening for dinner. We were very pleased with this dish. I had to use dry vermouth, and apple cider vinegar instead of white wine vinegar, which gave it a whimsical flavor. Next time I will have the correct ingredients and I can't wait to see how it will taste then. I did use it with a garlic herb rice which was really good. item not reviewed by moderator and published
Very good! I served it with roasted potatoes, but I think it would be great with a grain, maybe some wild rice. We'll definitely have this again item not reviewed by moderator and published
This is a fantastic weeknight dish. It comes together really fast and is super yummy. I have found that we like it best over mased potatoes but goes nice over pasta too. I use all boneless ckinless chicken breast that I cut up. I also use dried rosemary and a small onion because I don't always have everything on hand. I always have onios, dried rosemary, and garlic in the house so it is great for last minute. Nothing fancy but has pretty good taste for such a quick meal that can be made last minute. item not reviewed by moderator and published
Yummy! My husband said this recipe was a keeper. It was pretty easy to make and I really liked the gravy. I just used a pkg of three chicken breasts. Worked great! item not reviewed by moderator and published
Very nice. Goes great atop a grain like rice or even farro. Added a pinch of smoked paprika and a bit of fresh lime. Next time I may try a touch of fresh orange juice. item not reviewed by moderator and published
Thought this was good. It wasn't a knock your socks off dish. But, it was quick and easy in a pinch with a bit of a gourmet flare! item not reviewed by moderator and published
I made this tonight after reading the reviews and was a little concerned. I followed the recipe with minor changes: used chicken tenderloins and as some other reviewers mentioned, I cut back the beef stock to one cup instead of two. I also added two tablespoons of capers as a few had mentioned that it was bland. Served it with whole wheat rotini Pasta. Family all agreed it was great. As usual Rachael is fantastic. When asked what style of cooking I usually favor, Cuban, Italian, etc., my son chimed in, "My Mom cooks Rachael Ray!" item not reviewed by moderator and published