Tuscan Chicken

Tuscan Chicken

12

"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."

Ingredients

35 m servings
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.
You might also like
  • profile image

Your rating

Cancel
Submit

Reviews

12
  1. 18 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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...

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...

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 sk...

I made this recipe exactly as it tells you other than the fact I added twice the wine ;) I just let it reduce a little longer and it was DELICIOUS!! I also used brown rice instead of white past...

Just not my taste, I guess. A little salty.

Great recipe!!!

We had gone out to dinner at a renowned Italian restaurant the night before I made this and I was more impressed with this chicken than with my meal in Boston's North End! I did make one crucia...

i added more herbs (thyme, basil, oregano, garlic salt) and served with roasted red potatoes - it was so good!

Yummy! The whole family liked this very much.