Rosemary Chicken with Broccoli and Potatoes


3/4 lb. small red potatoes, sliced thin
2 Tbsp. flour
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 lbs. one-in breast halves (4)
1 tbsp. olive oil
8 garlic cloves, peeled
1/2 tsp. rosemary
1/8 tsp. cayenne
1/4 c. dry vermouth or dry red wine
1 1/2 cups. reduced sodium chicken broth, defatted
3 cups. broccoli florets


Blanch potatoes for five minutes. Drain. Combine flour, salt and pepper in a bag. Shake chicken in flour, removing excess. Cook garlic, rosemary and cayenne in hot oil on low until garlic is golden, stirring often, about 4 minutes. Raise heat to medium, add chicken and cook until golden brown, about two minutes on each side. Add vermouth and cook until liquid is reduced by half, about a minute. Add the broth, potatoes and adjust seasonings. Reduce to simmer, cover, and cook for about 17 minutes. Add broccoli and cook, uncovered, until the broccoli is crisp-tender and chicken is cooked through--about 3 minutes. Serve Asparagus or green bean may be substituted for the broccoli, increasing or decreasing cooking time, to be sure they are crisp-tender. Makes 4 servings.

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