Things You'll Need:
- 2 pounds skinless, boneless chicken thighs
- 1 1/2 pounds skinless, boneless chicken breast halves
- Salt and pepper
- 3 tablespoons olive oil
- 6 cloves garlic, crushed
- 3 tablespoons white wine vinegar
- 2 tablespoons margarine
- 2 shallots, chopped
- 3 tablespoons chopped fresh rosemary
- 2 tablespoons flour
- 1 cup dry white wine
- 2 cups COLLEGE INN® Beef Broth
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Step 1
Season chicken with salt and pepper. Heat a large, deep skillet over medium-high heat. Add 2 tablespoons oil, half the chicken pieces and half the garlic. Brown chicken 2 minutes on each side and remove from pan. Repeat with remaining oil, chicken and garlic.
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Step 2
Add vinegar to skillet; cook until evaporated. Add margarine, shallots and rosemary to skillet and cook 2 minutes. Add flour and cook 1 minute more. Whisk in wine and cook for 1 to 2 minutes, reducing liquid. Whisk in broth and bring liquid to a slow boil.
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Step 3
3. Return chicken to pan; simmer over medium heat 7 to 8 minutes or until chicken is no longer pink in center. Serve over pasta, if desired.
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Step 4
Make sure you bake it at 350 for 25 min. And when you take it out of the oven be sure to let it set for like 5 minutes because it will be really hot.
