Chicken With Vermouth

From Paragon Press, this seems to be a different process for making chicken. Hope to try soon.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 4  chicken breasts
• 2⁄3 cup dry vermouth
• 2⁄3 cup  chicken stock
• 2  shallots, sliced thin
• 12  ounces canned artichoke hearts, drained and halved
• 3⁄4 cup green grape (seedless)
• 1  tablespoon cornstarch
• 2  tablespoons cold water
•  salt and pepper, to taste

Directions

1. Cook the chicken in a heavy skillet for 3-5 minutes, turning once. (Chicken should be well browned on both sides). Remove from pan.
2. Rinse the pan and add vermouth and stock. Bring to a boil and return chicken to pan.
3. Add sliced shallots and cover, simmer for 30-40 minutes. Season to taste with salt and pepper.
4. Stir in the artichokes and grapes and continue to cook and additional 5 minutes.
5. Meanwhile, dissolve cornstarch in cold water and then add to chicken. Cook until thickened slightly.