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Vermouth Chicken  

Chicken in a vermouth sauce with roasted red peppers and garlic.

Cal: 523 Fat: 29g Carbs: 25g Protein: 41g Fiber: 2g
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Original recipe serves 4
½ 2x 3x Reset

Scaling


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 4)

  • 1/2 teaspoon garlic salt
  • 10 fluid ounces chicken broth
  • 1 large red bell pepper ; roasted and chopped
  • 5 tablespoons olive oil
  • 3/4 cup all-purpose flour
  • 2 tablespoons lemon juice
  • 1 1/2 pounds chicken ; boneless breasts, cut into 1 inch strips
  • 2 cloves garlic ; crushed, minced
  • 3 tablespoons Italian seasoning ; divided
  • 1/2 cup vermouth
  • In My Kitchen


  • You will also need: saucepan

    Directions

    Heat olive oil in a large saucepan and sautee garlic on medium-high heat for 5-10 minutes, or until garlic is tender. Meanwhile, in a small bowl, combine flour and 1 tbsp of Italian seasoning. Dredge chicken in seasoning and flour mix, and set aside. Add remaining ingredients to saucepan and stir. Add chicken. Cover, and simmer for 30-40 minutes or until chicken is done, stirring or turning occassionally. Serve over pasta of choice.

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