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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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