Tuscan Chicken (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 10 |
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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:
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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