Hailey Estate Vermouth Chicken with Artichokes and Capers - Have Not Tried
From chefmeow 16 years ago
- 45 minutes to make
- Serves 4
There is no way I will ever be able to make all the recipes in my estate sale purchased collection though I would love too. With over 9,000,000 recipes to date and more coming, I will never get them all made. This is one of those I have marked as a "must try", doesn't this sound great? Read more It comes from the Hailey Estate. Notation on card indicates this came from "Aunt Bessie". See less
Ingredients
- 4 boneless skinless chicken breasts shopping list
- 1/2 cup skim milk shopping list
- seasoned flour shopping list
- 2 tablespoons olive oil shopping list
- 1/2 teaspoon minced garlic shopping list
- 2 tablespoons capers shopping list
- 1 can quartered artichoke hearts well drained shopping list
- 1/2 cup vermouth shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
How to make it
- Pound chicken breasts until flattened then dredge in milk and coat with flour.
- Heat oil in saucepan then add garlic and cook until slightly browned.
- Add chicken and sauté in hot oil on one side until browned.
- Turn chicken and sauté for two minutes.
- Add capers, artichoke hearts, and vermouth.
- Season with salt and pepper.
- Cook ingredients until Vermouth mixture is reduced by half then cover until chicken is no longer pink in the middle.
- Ladle the liquid mixture in pan including capers and artichokes over chicken and serve with freshly steamed vegetables.
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gecko
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" It was excellent "