Tuscan Chicken - Pollo Alla Toscana
September 09, 2014
"Chicken Tuscany Style"
- Serving Size: 1 (344.7 g)
- Calories 437.5
- Total Fat - 23.6 g
- Saturated Fat - 7.2 g
- Cholesterol - 490 mg
- Sodium - 492.6 mg
- Total Carbohydrate - 3.3 g
- Dietary Fiber - 0.2 g
- Sugars - 0.7 g
- Protein - 48.5 g
- Calcium - 50 mg
- Iron - 4.4 mg
- Vitamin C - 4 mg
- Thiamin - 0.2 mg
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 2 minutes on each side and remove from pan. Add remaining olive oil, another single turn of the pan, the remaining chicken pieces and garlic.
Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more.
Whisk in wine, reduce 1 minute. 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.
Tips & Variations
No special items needed.