Chicken Vermouth with Artichokes


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


  1. 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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