• 2 pounds skinless, boneless chicken thighs
• 1 1/2 pounds skinless, boneless chicken breast halves
• Salt and pepper
• 3 tablespoons olive oil
• 6 cloves garlic, crushed
• 3 tablespoons white wine vinegar
• 2 tablespoons margarine
• 2 shallots, chopped
• 3 tablespoons chopped fresh rosemary
• 2 tablespoons flour
• 1 cup dry white wine
• 2 cups Beef Broth

Season chicken with salt and pepper. Heat a large, deep skillet over medium-high heat. Add 2 tablespoons oil, half the chicken pieces and half the garlic. Brown chicken 2 minutes on each side and remove from pan. Repeat with remaining oil, chicken and garlic.Add vinegar to skillet; cook until evaporated. Add margarine, shallots and rosemary to skillet and cook 2 minutes. Add flour and cook 1 minute more. Whisk in wine and cook for 1 to 2 minutes, reducing liquid. Whisk in broth and bring liquid to a slow boil.Return chicken to pan; simmer over medium heat 7 to 8 minutes or until chicken is no longer pink in center. Serve over pasta, if desired.

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