Ingredients

How to make it

  • In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and add to the pan. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan.
  • Add the butter to the pan and reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Raise the heat to moderately high. Add the mushrooms, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.
  • Add the flour and cook, stirring, for 30 seconds. Stir in the vermouth and bring back to a simmer. Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoon salt.
  • Add the chicken and any accumulated juices. Reduce the heat; simmer, covered, until the chicken is done, about 15-20 minutes. Stir in the parsley and the remaining 1/4 teaspoon pepper.
  • Serve with rice, noodles or buttered potatoes.

Reviews & Comments 5

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  • DetroitTokyo 3 years ago
    I want to make this but only have boneless, skinless breasts. Think they'll work? Any special considerations you'd suggest?
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  • MistressMaddie 3 years ago
    This sounds and looks fantastic! This just might be dinner tonight :D
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    " It was excellent "
    chefelaine ate it and said...
    Now you've made me hungry! HIGH FIVE! :+D
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  • 22566 4 years ago
    Super Chicken Recipe,Valerie.

    A nice step into the fall,I concur,but would like this just about any time.

    Thank-you

    Hope you and your family have had a good day,wishing you the same for tomorrow.

    Kind Regards

    Joyce
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    " It was excellent "
    justjakesmom ate it and said...
    I think my grandmother used to make this. Sounds delicious! 5er!
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