Tuscan Chicken Using Boneless Skinless Chicken Thighs
Tuscan Chicken is juicy boneless skinless chicken thighs in a rich sauce with fresh rosemary and garlic. Adapted from a Rachel Ray recipe so it is low carb friendly and ready in under 30 minutes!
Servings: 4
Calories: 300
Ingredients
- 6 Boneless Skinless Chicken Thighs
- kosher salt and pepper
- 3 Tablespoons avocado oil
- 6 Cloves of garlic, minced
- 3 Tablespoons White wine vinegar
- 2 Tablespoons Butter
- 1 Large Shallot, Chopped
- 4 Sprigs Fresh Rosemary, leaves removed from stems and finely chopped
- 1 Cup Beef Broth
- 1 Cup Low Sodium Chicken Broth or White wine
Instructions
- In a large skillet over medium-high heat, add 2 tablespoons of avocado oil. Season both sides of the chicken thighs with salt and pepper
- Add half of the chicken and half of the crushed garlic to the pan. Brown 2 minutes on each side. Remove from the pan and add the remaining oil, chicken, and garlic to the pan. Brown on each side, remove from the pan and set aside.
- Add the vinegar to the pan scraping any browned bits from the bottom. Reduce the heat to medium and add the butter, shallot, rosemary, and beef broth to the pan. Let reduce for 5 minutes.
- Add the chicken broth or wine to the pan, followed but all of the chicken. Let the chicken finish cooking for 7-8 minutes. Check the sauce for seasoning and add salt and pepper if needed.
- Place the cooked chicken on a platter and spoon the sauce on top.
Nutrition
Calories: 300 | Carbohydrates: 1g | Protein: 25g | Fat: 21g | Fiber: 0g