Recipe by COLLEGE INN® Broth
"Add a splash of romance and elegance with a taste of Tuscany. This simple chicken dish is sure to delight with its authentic Italian flavor."
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skinless, boneless chicken thighs
1 1/2 pounds
skinless, boneless chicken breast halves
Salt and pepper
white wine vinegar
chopped fresh rosemary
dry white wine
COLLEGE INN® Beef Broth
I enjoyed this recipe. It was quick simple and delicious. The beef broth made it taste as though I had took all day to cook this wonderful meal. The gravy has a nice texture and the flavor is mild and yet just right with the wine and garlic. This is a great recipe for any working parent in need of a quick dinner. The kids and the hubby loved it.
Just not my taste, I guess. A little salty.
Good. Made a few changes... used 50/50 old white wine from the fridge and chicken broth. Added sundried tomatoes, artichoke hearts, pepper, onion. Made the roux (step 2) then added veggies, then wine and broth. Brought to a simmer for a couple mins then put the chicken back in. Remove chicken and had to simmer a couple more min to make a gravy consistency. Served over thin spaghetti.
We really liked this recipe! I chose to skip the margarine and used dried rosemary instead of fresh. I'm sure it's better with fresh but it's still tasty with dried. I also only used boneless skinless chicken breast. Delicious when paired with jasmine rice cooked in chicken broth, and some steamed frozen peas.
I made this recipe exactly as it tells you other than the fact I added twice the wine ;) I just let it reduce a little longer and it was DELICIOUS!! I also used brown rice instead of white pasta. And I loved it :)
We had gone out to dinner at a renowned Italian restaurant the night before I made this and I was more impressed with this chicken than with my meal in Boston's North End! I did make one crucial change; I added 8 oz of cooked mushrooms and their juices (sauteed with onions, salt and pepper in a little olive oil). It was a bit like a marsala, but without the sweetness. I cut the recipe in half (for 8 chicken thighs) and did everything in one batch. We're not huge fans of rosemary, but I did add a little along with a bit of fresh thyme. We served this over veggie-enriched penne with a little parmesan and fresh pepper and it was delicious. The sauce fortified the pasta with tons of flavor. I'll most definitely be making this one again!
i added more herbs (thyme, basil, oregano, garlic salt) and served with roasted red potatoes - it was so good!
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
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