Tuscan Herb Chicken and Roasted Veggies

By therman

Bodacious Olive

Ingredients

• 2 pounds boneless, skinless chicken breasts
• Sea Salt and pepper
• 6 tablespoons Tuscan Herb Extra Virgin Olive
• 6 cloves garlic, crushed
• 3 tablespoons B0dacious Olive Jalapeno White Balsamic
• 2 tablespoons Bodacious Olive Butter Extra Virgin Olive Oil
• 2 shallots, chopped
• 6 sprigs fresh rosemary, finely chopped
• 2 tablespoons flour
• 1/2 cup dry white wine
• 1 1/2 cups beef broth
• 1 green, red, and yellow pepper
• 3 medium sweet onions
• 1/2 lb. of whole or sliced mushrooms
• 6 small tomatoes

Preparation

Step 1

Directions for Chicken Heat a large, deep skillet over medium heat. Season chicken with salt and pepper. Add 2 tablespoons Tuscan Herb 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 1 additional tablespoon of the Tuscan Herb oil, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it simmer for a minute. 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. Directions for Roasted Veggies Cut veggies in chunks, place on a cookie sheet lined with aluminum foil or parchment, and drizzle with the remaining 3 tablespoons (or so) of the Tuscan Herb extra virgin olive oil. Sprinkle with the Galena Garlic Sonoma Sea Salt and a little pepper. Roast for 15-20 minutes at 400. You do not want the veggies to get too soft, so test them with a fork after 15 minutes. Serve this delicious meal with brown rice, risotto, or couscous.