Rachael Ray'S Tuscan Chicken - cooking recipe

Ingredients

2 lbs boneless skinless chicken thighs (leave bone in if you wish) (optional) or 1 1/2 lbs chicken tenderloins, depending on cost (optional)
1/4 teaspoon salt (or to taste)
fresh ground black pepper, to taste
3 tablespoons extra virgin olive oil
6 garlic cloves, crushed
3 tablespoons white wine vinegar
2 tablespoons butter
2 shallots, chopped
6 sprigs fresh rosemary, finely chopped
2 tablespoons flour
1 cup dry white wine
2 cups beef broth (yes, beef broth)

Preparation

Heat a large, heavy, 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 oil and swirl around pan. Add remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove.
Add vinegar to the pan and let it sizzle till most evaporates.
Add butter, shallots, and rosemary to the pan and cook 2 minutes.
Add flour and cook 1 minute.
Whisk in wine and allow to reduce and thicken for 1 minute.
Whisk in broth and bring liquids up to a low boil.
Return chicken to the pan and simmer over moderate heat 7 to 8 minutes for boneless (or nearly double that for bone-in) to cook chicken thoroughly.