Tuscan Chicken

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  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 10 servings
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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)


  1. 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.
  2. 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.
  3. 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.
  4. 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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