Tuscan Chicken
recipe adapted from Rachael Ray

Ingredients

• 3 lbs. boneless, skinless chicken thighs, cut in half
  
• Salt and pepper
• 2 tbs. EVOO
• 4 cloves garlic, minced
  
• 2 tbs. white wine vinegar
• 1 onion, chopped
• 4 sprigs fresh rosemary, finely chopped
• 1 1/2 tbs. brown rice flour
• 3/4 c. dry white wine
• 1 1/2 c. beef broth

Directions

1. Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tbs. EVOO, and chicken pieces.
2. Brown chicken 5 minutes on each side and remove from pan. Add vinegar to the pan. Let it cook off.
3. Add garlic, onion, 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 10 to 15 minutes to finish cooking chicken through. Serves 6.
   

Garlic Mashed Potatoes

Ingredients

• 4 lbs. potatoes, white or gold, diced
  
• 2 tbs. EVOO
• 4 cloves garlic, mined
• 1/3 c. of beef or chicken broth, whatever you have on hand
• 3 c. almond milk
• 3 tsp. salt
• 1 tsp. black pepper

Directions

1. In large pot cover potatoes with cold water. Bring to a boil and cook for 25 minutes or until tender. Drain potatoes and set aside.
   
2. In same pot add EVOO and heat over medium heat. Add garlic and cook until fragrant. Add broth, milk, salt and pepper and heat through. Then add potatoes and mash until blended. Serves 10.
   

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