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Home » Meal Ideas » Tuscan Chicken

Tuscan Chicken

Meal Ideas

13 Jun
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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

Ingredients

  • 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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Instructions

  • 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!
* The information shown is an estimate provided by an online nutrition calculator.
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  • Michelle Mundy

    As a busy working mom with kids on the go, I know how important it is to be able to make simple and delicious meals using everyday ingredients. The recipes shared here are family friendly with easy to understand step by step instructions. Tried and true, from our family to yours. Welcome to The Recipe Bandit! Click here to read more about me.

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About Me

  • Michelle Mundy

    As a busy working mom with kids on the go, I know how important it is to be able to make simple and delicious meals using everyday ingredients. The recipes shared here are family friendly with easy to understand step by step instructions. Tried and true, from our family to yours. Welcome to The Recipe Bandit! Click here to read more about me.

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