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
SUBMITTED BY: COLLEGE INN® Broth

INGREDIENTS
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.