A flavorful and easy-to-make Tuscan-inspired chicken dish that combines tender chicken with a rich, aromatic sauce.
Heat a large skillet over medium-high heat.
Ensure the skillet is hot before adding ingredients to achieve a good sear.
Season the chicken with salt and pepper.
Seasoning the chicken evenly enhances its flavor.
Add olive oil to the skillet and sear the chicken on both sides until golden brown. Remove and set aside.
Avoid overcrowding the skillet to ensure even browning.
In the same skillet, sauté the garlic and onion until fragrant.
Stir frequently to prevent burning.
Deglaze the skillet with balsamic vinegar, scraping up any browned bits.
Deglazing adds depth to the sauce by incorporating the browned bits.
Add butter and rosemary, cooking until the butter is melted.
Fresh rosemary releases its aroma when heated in butter.
Stir in the flour and cook briefly to form a roux.
Cooking the flour removes its raw taste.
Whisk in the white wine and chicken broth, bringing the mixture to a simmer.
Whisking prevents lumps from forming in the sauce.
Return the chicken to the skillet and simmer until cooked through.
Simmering allows the chicken to absorb the sauce's flavors.
Serve the chicken with the sauce drizzled over it.
Garnish with fresh rosemary for an elegant touch.
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