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Tuscan Chicken
By Splash035 on February 20, 2005
1 Reviews
- Prep Time: 5 mins
- Total Time: 25 mins
- Servings: 4
About This Recipe
"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."
Ingredients
- 1 1/2 lbs chicken tenderloins
- salt and pepper
- 2 tablespoons olive oil
- 3 cloves minced garlic
- 3 tablespoons white wine vinegar
- 2 tablespoons butter
- 2 chopped shallots
- 6 sprigs fresh rosemary, finely chopped
- 2 tablespoons flour
- 1 cup white wine
- 2 cups beef broth
Directions
- Heat a large, deep skillet over medium high heat.
- Season chicken with salt and pepper.
- Add 2 tablespoons olive oil, the chicken pieces, and the crushed cloves of garlic.
- Brown chicken 2 minutes on each side and remove from pan.
- Add vinegar to the pan.
- Let it cook off.
- Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more.
- Whisk in wine, reduce 1 minute.
- Whisk in broth and bring liquids up to a bubble.
- Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.
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Tuscan Chicken (cont.)
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (379 g)
Servings Per Recipe: 4
- Amount Per Serving
- %
- Calories 384.9
- Calories from Fat 141
- 36%
- Amount Per Serving
- %
- Total Fat 15.7g
- 24%
- Saturated Fat 5.3g
- 26%
- Cholesterol 114.3mg
- 38%
- Sugars 0.6 g
- Sodium 447.8mg
- 18%
- Total Carbohydrate 6.9g
- 2%
- Dietary Fiber 0.1g
- 0%
- Sugars 0.6 g
- 2%
- Protein 41.3g
- 82%
Reviews
-
"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. "
By Katie S on May 04, 2005 | 171958
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