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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
Submitted by lion90
Chicken in a vermouth sauce with roasted red peppers and garlic.
Cal: 523 Fat: 29g Carbs: 25g Protein: 41g Fiber: 2g
Original recipe serves 4
½ 2x 3x Reset
Ingredients (serves 4)
Directions
- Heat olive oil in a large saucepan and sautee garlic on medium-high heat for 5-10 minutes, or until garlic is tender.
- Meanwhile, in a small bowl, combine flour and 1 tbsp of Italian seasoning.
- Dredge chicken in seasoning and flour mix, and set aside.
- Add remaining ingredients to saucepan and stir. Add chicken.
- 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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