Rosemary Chicken With Broccoli And Potatoes

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3/4 lb small red potato, thinly sliced
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 bone in chicken breast halves, skinned
• 1 tablespoon olive oil
• 8 cloves garlic, peeled
• 1/2 teaspoon dried rosemary
• 1/8 red pepper flakes
• 1/4 cup dry vermouth or 1/4 cup dry wine
• 1 1/2 cups reduced-sodium chicken broth, defatted
• 3 cups broccoli florets

Recipe

• 1 in a medium pot of boiling water, cook the potatoes for 5 minutes to blanch.
• 2 drain well and set aside.
• 3 meanwhile, on a sheet of waxed paper, combine the flour, 1/4 tsp black pepper, 1/4 tsp sale.
• 4 dredge the chicken in the flour mixture, shaking off the excess.
• 5 set aside.
• 6 in a large nonstick skillet, heat the oil until hot but not smoking, over low heat.
• 7 add the garlic, rosemary, and red pepper flakes, reduce the heat to low and cook, during the garlic frequentl, until the garlic is golden, about 4 minutes.
• 8 increase the heat to medium, add the chicken, and cook until golden brown, about 2 minutes per side.
• 9 add the vermouth to the pan and cook until the liquid is reduced by half, about 1 minute.
• 10 add the broth, potatoes, remaining 1/4 tsp of salt and black pepper, and bring to a boil.
• 11 reduce to a simmer, cover and cook until the chicken is almost cooked through about 17 minutes.
• 12 add the broccoli and cook, uncovered, until the broccoli is crisp-tender and the chicken is cooked through (about 3 minutes longer).