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This is an old family recipe that was usually made with chicken pieces. I found it easier to make with chicken breasts cut into strips. It's delicious served over rice.
Ingredients
Serves 4 | 20 minutes- Olive oil (enough to coat the bottom of the pan)
- 2 cloves garlic, chopped
- 3 skinless, boneless chicken breasts cut into strips
- 3 ripe plum tomatoes, sliced into wedges
- 1 can artichoke hearts, drained
- About 1/3 cup chicken broth
- About 1/3 cup sweet vermouth
- Salt and pepper to taste
- Heat the oil in a sauté pan over medium heat, add the garlic, and cook for about 1 minute.
- Add the chicken strips to the pan and cook over medium heat until they're browned on all sides, about 5 minutes.
- Add the tomatoes, artichokes, broth, and vermouth to the pan, and season everything with salt and pepper. Cover and cook on low heat, until the chicken is tender, about 9 minutes.
- Serve with the sauce from the pan.
