Chicken Vermouth With Artichokes
|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.