Chicken with Tomato Vermouth Sauce
Chicken with Tomato Vermouth Sauce is one of the tastiest easy chicken recipes that matches fantastically with tomatoes, capers and thyme. Enjoy with couscous or your favorite rice dish for a full-bodied delight.
Serves4
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup flour
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 2 tablespoons olive oil
- 1/2 small onion, finely chopped
- 1 clove of garlic, finely chopped
- 2/3 cup Holland House vermouth cooking wine
- 1 can (14.5 - ounces) petite cut tomatoes
- 1 tablespoon capers or 1 teaspoon of anchovy paste
- 1/2 teaspoon dried thyme
Instructions
- Rinse chicken; cut breasts to uniform thickness if needed.
- In a shallow bowl stir together flour, paprika, salt and pepper. Set aside 2 teaspoons flour mixture for sauce.
- Dredge chicken lightly on both sides in flour.
- Heat oil in skillet over medium-high heat. Add chicken and sauté 4-5 minutes per side, depending on thickness. Remove chicken from pan.
- Add vermouth cooking wine, onion and garlic; bring to boil stirring to scrape up any browned bits.
- Add tomatoes, capers, thyme and reserved flour; stir well and bring back to a boil.
- Then reduce heat to medium-low, return chicken to pan and simmer 5 minutes or until chicken is cooked through.
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