2 lbs. boneless, skinless chkn thighs (for 4 servings, just use these)
1 1/2 lb. chkn tenderloins
salt and pepper to taste
3 T. EVOO
6 cloves garlic, crushed
2 T. white wine vinegar
2 T. butter
2 shallots, chopped
6 sprigs fresh rosemary, leaves stripped and finely chopped
2 T. all purpose flour
1 c. dry white wine
2 c. beef broth
Instructions
Heat a large, deep skillet over med high heat. Season chkn w/salt and pepper. Add 2 T. EVOO half the chkn pieces, and a couple of cloves of crushed garlic.
Brown chkn 2 min. on each side and remove from pan. Add the remaining T. EVOO, the remaining chkn pieces, and the remaining garlic. Brown chkn 2 min. on each side and remove. Add 2 T. vinegar to the pan; let it cook off. Add butter, shallots, and rosemary to the pan and cook 2 min. Add flour and cook 1 min. more. Whisk in wine; reduce 1 min. Whisk in broth and bring liquids up to a bubble. Return chkn to the pan and simmer over moderate heat, 7 to 8 min. to finish cooking chkn through.
Originally Submitted
6/1/2008
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You can add this Tuscan-Style Chicken with Rosemary recipe to your own private DesktopCookbook.
