Tuscan-Style Chicken with Rosemarr

By MissHeather

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1 1/2 lbs chicken tenderloins
• salt and pepper
• 3 T extra-virgin olive oil
• 6 cloves garlic, crushed
• 2 T white wine vinegar
• 2 T butter
• 2 shallots, chopped
• 6 sprigs fresh rosemary, leaves stripped and chopped
• 2 T flour
• 1 C dry white wine
• 2 C beef broth

Details

Servings 10

Preparation

Step 1

Heat a large deep skillet over medium-high heat. Season chicken with salt and pepper. To skillet, add 2 T oil, half the chicken, and 2 garlic. Brown chicken 2 minutes on each side and remove from pan. Add the remaining T oil, chicken and garlic., Brown 2 minutes each side and remove.

Add vinegar to the pan, let it cook off. Add butter, shallots, and rosemary 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 pan and simmer over medium heat, 7 to 8 minutes to finish cooking chicken through.