1 1/2 pounds chicken breast, bite sized pieces
Salt and pepper
3 tablespoons extra-virgin olive oil
6 cloves garlic, crushed
3 tablespoons white wine vinegar
2 tablespoons butter
2 shallots, chopped
6 sprigs fresh rosemary, finely chopped
2 tablespoons flour
1 cup dry white wine
2 cups beef broth
Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, the chicken pieces, and crushed cloves of garlic.
Brown chicken and remove.
Add vinegar to the pan. Let it cook off.
Add butter, shallots, and rosemary to the pan and cook 2 minutes, add 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 moderate heat to finish cooking chicken through.
This recipe is from Rachel Ray.
Adapted for Slow Cooker:
Combine broth, onion, garlic, wine, vinegar, and rosemary in slow cooker. Add chicken. Add 1 cup chopped carrots and 1 cup frozen peas. Cook on high 3-4 hours if chicken is frozen.
Serve with Buttered Parmesan Rice.