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 COLLEGE INN?(r) 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.