• 10servings
  • 25minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B12, D
MineralsZinc, Copper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds boneless, skinless chicken thighs

  2. 1 1/2 pounds chicken breast tenderloins Salt and pepper

  3. 3 tablespoons extra-virgin olive oil

  4. 6 cloves garlic , crushed

  5. 3 tablespoons white wine vinegar

  6. 2 tablespoons butter

  7. 2 shallots, chopped

  8. 6 sprigs fresh rosemary, finely chopped

  9. 2 tablespoons flour

  10. 1 cup dry white wine

  11. 2 cups beef broth (yes, beef broth)

Instructions Jump to Ingredients ↑

  1. Photo: Tuscan Chicken Recipe 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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