Source: Rachael Ray, 30-minute Meals
adapted by There's Always Thyme to Cook
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.