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!
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