Prep 10 mins
Cook 25 mins
This is sooo healthy and tastes sooo good! And a one-dish meal to boot! Boneless chicken breasts work just as well as bone-in (same cooking time), and don't worry if you don't have any vermouth or wine, I hardly ever make this using alcohol and I never feel like there is something missing. Green beans or asparagus can be used instead of broccoli.
- 3⁄4 lb small red potato, thinly sliced
- 2 tablespoons flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 4 bone in chicken breast halves, skinned
- 1 tablespoon olive oil
- 8 cloves garlic, peeled
- 1⁄2 teaspoon dried rosemary
- 1⁄8 red pepper flakes
- 1⁄4 cup dry vermouth or 1⁄4 cup dry white wine
- 1 1⁄2 cups reduced-sodium chicken broth, defatted
- 3 cups broccoli florets
- In a medium pot of boiling water, cook the potatoes for 5 minutes to blanch.
- Drain well and set aside.
- Meanwhile, on a sheet of waxed paper, combine the flour, 1/4 tsp black pepper, 1/4 tsp sale.
- Dredge the chicken in the flour mixture, shaking off the excess.
- Set aside.
- In a large nonstick skillet, heat the oil until hot but not smoking, over low heat.
- Add the garlic, rosemary, and red pepper flakes, reduce the heat to low and cook, during the garlic frequentl, until the garlic is golden, about 4 minutes.
- Increase the heat to medium, add the chicken, and cook until golden brown, about 2 minutes per side.
- Add the vermouth to the pan and cook until the liquid is reduced by half, about 1 minute.
- Add the broth, potatoes, remaining 1/4 tsp of salt and black pepper, and bring to a boil.
- Reduce to a simmer, cover and cook until the chicken is almost cooked through about 17 minutes.
- Add the broccoli and cook, uncovered, until the broccoli is crisp-tender and the chicken is cooked through (about 3 minutes longer).