And so it begins-the endless search for meals that little people will eat. It is always a challenge to make everyone happy without going out to dinner every night.  My kids actually hate going out to eat and I get tired of the same 5 restaurants to choose from so I cook most nights, but it is hard to stay creative. Don’t get me wrong, there are many nights where I just give up and order from door dash or we run out and a grab a quick unhealthy meal. But, if I can get it together and write out a weekly meal plan it makes it so much easier to just whip up something in my kitchen because I have all the ingredients waiting for me. 

It has been a long, crazy summer! With kids going in all directions and curfews getting later and later I am exhausted and fat!  And, now with my kids starting at 3 different schools I have not even gotten my act together for the beginning of the school year, but I am starting tonight! 
I am working on some new recipes that I will post soon, but in the meantime here is a recipe I have been using for at least 10 years and it is always loved when it hits the table. It is always one of my “pantry” dinners meaning I always have these ingredients on hand, especially the wine, so it makes it very easy to pull together quickly. 


Tuscan Chicken with Rosemary and White Wine

Makes 4-6 Servings

2 lb. boneless, skinless chicken breasts, cut into 1" cubes
1/2 teaspoon garlic powder
3-4 Tablespoons olive oil
3 Tablespoons white wine vinegar
2 Tablespoons butter
1/2 onion, minced
2 Tablespoons fresh rosemary, minced (about 3-4 springs)
3 garlic cloves, minced
2 Tablespoons flour
1 cup white wine
2 cups beef broth

Season chicken with salt, pepper and garlic powder.

Heat oil in a large skillet over medium-high heat.  Add chicken and brown on all sides, about 3-5 minutes.  You might need to do this in batches so you don't crowd the pan. Once the chicken is browned, remove to a plate.

Add vinegar and let cook off, about 1 minute. Be careful not to inhale that vinegar-it will clean your sinuses out!

Add butter, onions and rosemary to pan.  Cook until the onions are soft, about 4-5 minutes.  Add the garlic and stir.  

Add flour to pan and stir to combine and let cook for about 1 minute, just until the flour is no longer "raw".  

Whisk in the wine and let reduce slightly.  Whisk in broth and let come to a slow simmer.  Add the chicken back to the pan and let finish cooking.  If you use small cubes of chicken this should only take about 3-5 minutes.  If you prefer whole chicken breasts let the chicken cook in the sauce for about 10-12 minutes or until completely cooked through. 

* I use beef broth because it gives it a richer taste, but if you only have chicken broth it will work just as well. 
* You can use chicken thighs, chicken breasts, pork chops....
* I serve this over noodles or rice, but you can serve it plain with a steam vegetable.