Tuscan Chicken

Nice change from the Chicken Marsala we usually have for dinner. This one originally didn't have mushrooms, but we like them so I add them to just about every dish I can. The sauce went really well with the mashed potatoes and the string beans. This one's a keeper!

Tuscan Chicken
Source: Rachael Ray, 30-minute Meals
adapted by There's Always Thyme to Cook
Printable Recipe

2 pounds boneless, skinless chicken thighs
1 1/2 pounds chicken breast tenderloins
salt and pepper
extra-virgin olive oil, for the pan
4 cloves garlic, crushed
3 tablespoons white wine vinegar
2 tablespoons butter
2 shallots, chopped
8-oz sliced, cremini or white mushrooms
6 sprigs fresh rosemary, finely chopped
2 tablespoons flour
1 cup dry white wine
1 cup beef broth, 1 cup chicken broth

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 a few minutes on each side and remove from pan. Add more oil, then add the remaining chicken pieces and garlic. Brown chicken a few minutes on each side and remove. Add vinegar to the pan. Let it cook off.

Add butter, mushrooms, shallots, and rosemary to the pan and cook a few minutes, add flour and cook for another minute. Whisk in wine, reduce for another minute or two. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat, about 10 minutes more, or until the chicken is cooked through. Serve.

Joining Debbie from Dining with Debbie for What's On the Menu Wednesday!

 

and joining Eating in Winnipeg for Savory Sunday!

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