Tuscan Chicken

Source: Rachael Ray, 30-minute Meals

adapted by http://theresalwaysthyme.blogspot.com/

2 pounds boneless, skinless chicken thighs (use all white meat, or all dark, if you prefer!)

1 1/2 pounds chicken breast tenderloins

salt and pepper

extra-virgin olive oil, for the pan

4 cloves garlic, crushed

3 tablespoons white wine vinegar

2 tablespoons butter

2 shallots, chopped

8-oz sliced, cremini or white mushrooms

6 sprigs fresh rosemary, finely chopped

2 tablespoons flour

1 cup dry white wine

1 cup beef broth, 1 cup chicken broth

Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.

Brown chicken a few minutes on each side and remove from pan. Add more oil, then add the remaining chicken pieces and garlic. Brown chicken a few minutes on each side and remove. Add vinegar to the pan. Let it cook off.

Add butter, mushrooms, shallots, and rosemary to the pan and cook a few minutes, add flour and cook for another minute. Whisk in wine, reduce for another minute or two. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat, about 10 minutes more, or until the chicken is cooked through. Serve.