Chicken Vermouth
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 2 large chicken breasts (about 1 ½ lbs)
  • ¼ cup sweet rice flour (also called glutinous rice flour and found at Asian markets)
  • 3 Tbsp olive oil
  • 1 clove garlic, minced
  • 4 oz can of sliced mushrooms, drained
  • ½ tsp salt
  • Freshly ground black pepper to taste
  • 1 cup dry vermouth
  • 1 Tbsp lemon juice (bottled is ok)
  • 2 Tbsp finely chopped parsley
Instructions
  1. Lay chicken breasts flat and slice in half horizontally, yielding 4 thinner pieces.
  2. Lay out pieces on a board covered with plastic wrap.
  3. Cover chicken with plastic wrap and pound to about half their thickness to tenderize.
  4. Discard plastic wrap and slice chicken into about 1-inch pieces.
  5. Heat 2 Tbsp oil in a large skillet over medium high heat.
  6. Put sweet rice flour in a shallow bowl and dredge half of chicken in it tossing to coat.
  7. Place chicken in skillet and allow to brown on one side (about 2 minutes).
  8. Then flip and brown on the other side.
  9. Remove browned chicken to a bowl (try to leave oil in pan).
  10. Add remaining Tbsp oil to pan and repeat dredging and browning process with remaining chicken. Remove to bowl.
  11. Add minced garlic to pan and sauté about 30 seconds, then add vermouth and lemon juice.
  12. Heat, scraping with a wooden spatula, to release all browned bits from bottom of pan.
  13. Add chicken back to pan along with drained mushrooms.
  14. Bring to a boil, and then lower heat and simmer covered 15 minutes.
  15. I suggest serving the Chicken Vermouth with gluten free noodles to soak up the sauce and a green vegetable. See the notes for how to make roasted broccoli.
Notes
If you'd like to accompany the Chicken Vermouth with roasted broccoli, toss fresh broccoli florets with a little olive oil and spread on a foil-lined sheet pan. Sprinkle generously with Kosher salt. Preheat oven to 425 degrees F and roast about 15 minutes until browned in spots and just barely fork tender. Give the broccoli a stir about halfway through the roasting.
Recipe by Savory Nature at http://savorynature.com/2016/01/08/chicken-vermouth/