Tuscan-Style Chicken
Tuscan-Style Chicken
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Tuscan-Style Chicken

20 MIN
45 MIN



  1. In a large skillet, brown the chicken on both sides in the oil. Lightly season with salt and pepper. Add the green onions and cook for about 2 minutes. Add half the white wine and simmer until almost dry.
  2. Add half the broth, the rosemary and olives. Simmer uncovered over low heat until the liquid has reduced by half. Gradually add the remaining wine and broth during cooking as soon as the liquid has reduced by half. Turn the chicken a few times during cooking to coat well with the sauce.
  3. Simmer gently for about 30 minutes, uncovered, until the chicken is fork tender and the sauce has thickened. Adjust the seasoning. Remove the rosemary sprig.
  4. Serve with buttered noodles or mashed potatoes.


Add the liquid gradually to allow the meat to caramelize.


  1. Added smoked paprika and a big of dried raisins...fabuloso

  2. Chef Ricardo, What is kind of wine would you advise to use for this dish? Sweet? Dry? Fruitful? Or spicy? Thank You!

  3. This has to be the BEST chicken recipe I have ever made. Taste so rich and luscious. The flavour was just incredible. So easy to make too. My new go to entertaining dish.

  4. This is really fabulous. I thought there would be way too much liquid plus we are not olive fans but I always try the recipe as written first. Delicious!

  5. Very tasty! I give this dish 4-1/2 stars! The sauce is delicious...nice and light. I used chicken breasts cut in half crosswise, and they did not dry out. This is a meal that is fit for company. It took me longer to make than the recipe indicates, but the results are worth it!

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.