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Chicken Vermouth With Artichokes

Holidaycooking's picture
  Salt 1⁄2 Teaspoon (Divided)
  Black pepper 1⁄8 Teaspoon
  Olive oil 2 Tablespoon
  Red pepper 1⁄2 Medium, cut into thin strips
  Broiler fryer chicken breasts 2 , halved, boned, skinned
  Garlic 2 Clove (10 gm), minced
  Frozen artichoke hearts 9 Ounce (1 Package)
  Chicken broth 1⁄2 Cup (8 tbs)
  Dry vermouth 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Dried marjoram 1⁄2 Teaspoon

Sprinkle 1/4 teaspoon salt and black 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.
To 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.

Recipe Summary

Main Dish

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 764 Calories from Fat 386

% Daily Value*

Total Fat 43 g66.8%

Saturated Fat 8.1 g40.7%

Trans Fat 0 g

Cholesterol 759.8 mg253.3%

Sodium 1968.1 mg82%

Total Carbohydrates 29 g9.5%

Dietary Fiber 4.7 g18.8%

Sugars 6.4 g

Protein 58 g116%

Vitamin A 560.7% Vitamin C 241.5%

Calcium 15% Iron 122.4%

*Based on a 2000 Calorie diet

Chicken Vermouth With Artichokes Recipe