Tuscan Chicken

READY IN: 25mins
Recipe by Splash035

This is one of the first recipes that I ever cooked. After three years of cooking and experimentation, it still remains one of my favorites.

Top Review by Katie S

This was pretty good, and I will definitely make it again. I used chicken stock instead of beef stock though and next time I may add a little less stock or reduce the sauce for a little longer to get a thicker consistency. This time I just made the chicken with a side of rice, but next time I think I will cook up some fettuccini noodles and put the chicken on that.

Ingredients Nutrition


  1. Heat a large, deep skillet over medium high heat.
  2. Season chicken with salt and pepper.
  3. Add 2 tablespoons olive oil, the chicken pieces, and the crushed cloves of garlic.
  4. Brown chicken 2 minutes on each side and remove from pan.
  5. Add vinegar to the pan.
  6. Let it cook off.
  7. Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more.
  8. Whisk in wine, reduce 1 minute.
  9. Whisk in broth and bring liquids up to a bubble.
  10. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.

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