Chicken Vermouth with Artichokes the Editors of Publications International, Ltd.
Makes 4 servings
|2||whole broiler-fryer chicken breasts, halved, boned, skinned|
|1/2||teaspoon salt, divided|
|1/8||teaspoon black pepper|
|2||tablespoons olive oil|
|1/2||medium red pepper, cut into thin strips|
|2||cloves garlic, minced|
|1||package (9 ounces) frozen artichoke hearts|
|1/2||cup chicken broth|
|1/4||cup dry vermouth|
|1||tablespoon lemon juice|
|1/2||teaspoon dried marjoram|
- Sprinkle 1/4 teaspoon salt and pepper over chicken. In skillet, place oil and heat to medium-high temperature. Add red pepper strips and cook, stirring, about 2 to 3 minutes or until tender. Remove to small bowl. In drippings in same skillet, add chicken and cook, turning, about 6 minutes or until browned on both sides. Add garlic and cook 1 minute or until translucent. Add artichoke hearts, broth, vermouth, lemon juice, marjoram and remaining 1/4 teaspoon salt. Bring to a boil; reduce heat. Cover and cook about 10 minutes or until chicken and artichokes are fork-tender. Arrange chicken and artichokes on serving platter. Top with pan juices. Garnish with red pepper strips.
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