Tuscan Chicken

2 lb boneless, skinless chicken breasts
salt and pepper
3 T extra-virgin olive oil
6 cloves garlic, crushed
3 T white wine vinegar
2 T butter
2 shallots, chopped
6 sprigs fresh rosemary, chopped
2 T flour
1 c dry white wine
2 c beef broth

Heat a large, deep skillet over medium-high heat. Season chicken with salt and pepper. Add 2 T 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, another single turn of the pan, remaining chicken and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan, let it cook off.

Add butter, shallots, and rosemary to the pan and cook 2 minutes. Add the flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over medium heat 7-8 minutes.