Tuscan Chicken - Rachel Ray

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Tuscan Chicken - Rachel Ray
Tuscan Chicken - Rachel Ray

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

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.

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