Wednesday, January 21, 2009

Tuscan Chicken

Tonight I am making a recipe that is, again, easy and delicious. Interestingly enough, it came off the back of a can of College Inn beef broth...yes, that's right, beef broth. I have increased this recipe for a crowd when I had a buffet dinner and it worked well for that. It is a very tasty dish.

I usually make this with egg noodles rather than pasta. I like the flavor and texture better with the sauce; they are lighter. Garnish with some parsley or fresh rosemary and you have a pretty plating. When I serve family style for dinner, I have a large shallow bowl. I pile the pasta in the center and place the chicken pieces around it. Then I spoon on the sauce over everything. Mangia!

P.S. Photo is a stock photo...not mine! It is off of the AllRecipes site!
Tuscan Chicken

2 pounds skinless, boneless chicken thighs
1 1/2 pounds skinless, boneless chicken breast halves
Salt and pepper
3 tablespoons olive oil
6 cloves garlic, crushed
3 tablespoons white wine vinegar
2 tablespoons butter
2 shallots, chopped
3 tablespoons chopped fresh rosemary
2 tablespoons flour
1 cup dry white wine
2 cups COLLEGE INN® Beef Broth (I use the low sodium and fat free)

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.
Add vinegar to skillet; cook until evaporated. This deglazes the pan.
Add butter, 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.
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.


  1. I may have to try this out myself. I have a wedding to cater in May and they are asking for a chicken dish. I'm thinking I need something with a sauce to keep the quality of the food at its best (meaning not dry!). Sounds delicious!

  2. That looks fabulous! I'm going to bookmark it!

  3. Wow Linda! This looks really good! I can reach out of my window and cut some fresh rosemary! I posted the award you gavre me and gave your blog a little plug..*wink*...Thanks again...Debbie

  4. hi Linda.....I'm new to your blog via Debbie, that recipe sounds dee-lish! CHEERS! Michele

  5. Thanks for sharing your recipe. I am making a new recipe box from favorite recipes of my blogger friends.

  6. We can find the best recipes in the strangest places. A chickne recipe on a beef broth can- who woulda thunk it? This recipe sounds very rich and delicious, oh and I love egg noodles too!

  7. Hi Linda,
    Nice to meet you, thanks for the nice comments. Your recipes look great,I'm going to give it a try. Cindy


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