Tuscan Chicken

Tuscan Chicken

12 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Recipe by  COLLEGE INN® Broth

“Add a splash of romance and elegance with a taste of Tuscany. This simple chicken dish is sure to delight with its authentic Italian flavor.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Season chicken with salt and pepper. Heat a large, deep skillet over medium-high heat. Add 2 tablespoons oil, half the chicken pieces and half the garlic. Brown chicken 2 minutes on each side and remove from pan. Repeat with remaining oil, chicken and garlic.
  2. Add vinegar to skillet; cook until evaporated. Add margarine, shallots and rosemary to skillet and cook 2 minutes. Add flour and cook 1 minute more. Whisk in wine and cook for 1 to 2 minutes, reducing liquid. Whisk in broth and bring liquid to a slow boil.
  3. Return chicken to pan; simmer over medium heat 7 to 8 minutes or until chicken is no longer pink in center. Serve over pasta, if desired.

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Reviews (12)

Rate This Recipe
whofoodie
13

whofoodie

I enjoyed this recipe. It was quick simple and delicious. The beef broth made it taste as though I had took all day to cook this wonderful meal. The gravy has a nice texture and the flavor is mild and yet just right with the wine and garlic. This is a great recipe for any working parent in need of a quick dinner. The kids and the hubby loved it.

Moon1Shadow
4

Moon1Shadow

Good. Made a few changes... used 50/50 old white wine from the fridge and chicken broth. Added sundried tomatoes, artichoke hearts, pepper, onion. Made the roux (step 2) then added veggies, then wine and broth. Brought to a simmer for a couple mins then put the chicken back in. Remove chicken and had to simmer a couple more min to make a gravy consistency. Served over thin spaghetti.

hardrockgirl
3

hardrockgirl

We really liked this recipe! I chose to skip the margarine and used dried rosemary instead of fresh. I'm sure it's better with fresh but it's still tasty with dried. I also only used boneless skinless chicken breast. Delicious when paired with jasmine rice cooked in chicken broth, and some steamed frozen peas.

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