Tuscan Chicken Recipe - Allrecipes.com
Tuscan Chicken Recipe
  • READY IN 35 mins

Tuscan Chicken

Recipe by  

"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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Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    35 mins

Directions

  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.
  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.
  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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Reviews More Reviews

Most Helpful Positive Review
Dec 18, 2008

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.

 
Most Helpful Critical Review
Apr 19, 2010

Just not my taste, I guess. A little salty.

 
Feb 22, 2010

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.

 
Jan 27, 2010

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.

 
Nov 30, 2010

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 :)

 
Jan 15, 2009

Great recipe!!!

 
Oct 18, 2010

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!

 
Mar 17, 2010

i added more herbs (thyme, basil, oregano, garlic salt) and served with roasted red potatoes - it was so good!

 

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