Tuscan Chicken

Ingredients

• 2 cups beef broth (yes, beef broth)
• 2 tablespoons butter 
• 1.5 pounds chicken breast tenderloins 
• 1 cup cooking wine dry white
• 2 tablespoons flour 
• 6 sprigs rosemary fresh finely chopped
• 6 cloves garlic crushed
• 3 tablespoons olive oil extra-virgin
• 10 servings salt and pepper 
• 2  shallots chopped
• 2 pounds chicken thighs boneless skinless
• 3 tablespoons citrus champagne vinegar 

Equipment

• frying pan
• whisk

Directions

1. Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper.
2. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.
3. Brown chicken 2 minutes on each side and remove from pan.
4. Add remaining oil, another single turn of the pan, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove.
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. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.
10. Dessert: This is a very rich meal. My suggestion for dessert is to set out a small cookie tray and offer coffee or tea.