Home : ROSEMARY CHICKEN WITH BROCCOLI AND POTATOES
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#10457
ROSEMARY CHICKEN WITH BROCCOLI AND POTATOES
Ingredients
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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
Procedure
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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.
