Ingredients
- 1 tablespoon oil
- 4 bone-in chicken breasts (a couple of 1/4 pounds in most)
- 1 teaspoon salt
- 1/2 teaspoon fresh-ground pepper
- 1 tablespoon butter
- 1 onion, chopped
- 3/4 pound mushrooms, sliced
- 2 cloves garlic clove, minced
- 1 1/2 teaspoons flour
- 6 tablespoons dry vermouth or dry white-colored wine
- 2/3 cup canned low-sodium chicken broth or homemade stock
- 1 cup canned crushed tomato plants, drained
- 1/4 teaspoon dried thyme
- two tablespoons chopped fresh parsley
Steps to make this recipe
- Inside a large, deep fry pan, heat the oil over moderately high temperature. Season the chicken with 1/4 teaspoon each one of the pepper and salt and increase the pan. Prepare until browned, turning, 8 minutes in most. Remove. Pour off basically 1 tablespoon fat in the pan.
Recommended Pairing
This earthy dish is perfectly suitable for the country charms of the country dark wine from southwestern France. Locate a bottle from among the various appellations for the reason that region, for example Cahors, Madiran, or Bergerac.
Photo Leela Cyd Printed This summer 2012