 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This is one of the first recipes that I ever cooked. After three years of cooking and experimentation, it still remains one of my favorites. Ingredients:
1 1/2 lbs chicken tenderloins |
salt and pepper |
2 tablespoons olive oil |
3 cloves minced garlic |
3 tablespoons white wine vinegar |
2 tablespoons butter |
2 chopped shallots |
6 sprigs fresh rosemary, finely chopped |
2 tablespoons flour |
1 cup white wine |
2 cups beef broth |
Directions:
1. Heat a large, deep skillet over medium high heat.
2. Season chicken with salt and pepper.
3. Add 2 tablespoons olive oil, the chicken pieces, and the crushed cloves of garlic.
4. Brown chicken 2 minutes on each side and remove from pan.
5. Add vinegar to the pan.
6. Let it cook off.
7. Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more.
8. Whisk in wine, reduce 1 minute.
9. Whisk in broth and bring liquids up to a bubble.
10. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.
|
|