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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


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


    1. Heat olive oil in a large saucepan and sautee garlic on medium-high heat for 5-10 minutes, or until garlic is tender.
    2. Meanwhile, in a small bowl, combine flour and 1 tbsp of Italian seasoning.
    3. Dredge chicken in seasoning and flour mix, and set aside.
    4. Add remaining ingredients to saucepan and stir. Add chicken.
    5. 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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