Tuscan Chicken

I love pan sauces. Do you know why? Because pan sauce is another term for gravy! There is nothing like a flavorful pan sauce to balance a whole meal. I remember the day that I found this recipe. It was in my early cooking days and the idea of chicken with a beef broth pan sauce sounded just plain weird. So of course I tried it. Little tweaks here and there happened over the years but this one is a keeper. The chicken does not dry out, the pan sauce is delicious and all the ingredients included in the recipe are things you probably already have.

Cut chicken into 1 inch wide, lengthwise strips and season with salt and pepper.

Heat olive oil in a large, deep skillet over medium-high heat. Add the chicken pieces and crushed garlic. Brown chicken 2-3 minutes per side and then remove from pan and set aside.

Reduce heat to medium. Add white wine vinegar to the pan and let it cook off a bit. Add butter, chopped onion and rosemary and cook 2 minutes.

Add flour and cook one minute more.

Whisk in wine and reduce for about one minute. Whisk in beef broth and bring the liquids to a simmer.

Add mushrooms to the sauce and stir to incorporate.

Return chicken to the pan and bring back to a simmer. Allow to simmer for 7-8 minutes, stirring occasionally, to allow chicken to finish cooking through and sauce to thicken. Stir occasionally.

Serve immediately, spooning gravy over chicken. Enjoy!

Tuscan Chicken

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Servings: 4

Course: Main Course

Ingredients Method

Ingredients

  

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• 2-4 chicken breasts cut into 1 inch lengthwise strips
• salt & pepper to taste
• 2 tbsp olive oil
• 3 cloves garlic crushed
• 3 tbsp white wine vinegar
• 2 tbsp butter
• 1/2 cup onion or shallots chopped
• 1/2 tbsp dried rosemary chopped
• 2 tbsp flour
• 1 cup white wine or chicken broth
• 2 cups BEEF broth
• 1 package sliced mushrooms (or a 7oz can)

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Method

 

1. Cut chicken into 1 inch wide, lengthwise strips and season with salt and pepper.
2. Heat olive oil in a large, deep skillet over medium-high heat. Add the chicken pieces and crushed garlic. Brown chicken 2-3 minutes per side and then remove from pan and set aside.
3. Reduce heat to medium. Add white wine vinegar to the pan and let it cook off a bit. Add butter, chopped onion and rosemary and cook 2 minutes.
4. Add flour and cook one minute more.
5. Whisk in wine and reduce for about one minute. Whisk in beef broth and bring the liquids to a simmer.
6. Add mushrooms to the sauce and stir to incorporate.
7. Return chicken to the pan and bring back to a simmer. Allow to simmer for 7-8 minutes, stirring occasionally, to allow chicken to finish cooking through and sauce to thicken. Stir occasionally.
8. Serve immediately, spooning gravy over chicken. Enjoy!

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