1 tablespoon cooking oil
4 boneless chicken breasts or the cut you prefer
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1 tablespoon butter
1 onion, chopped
3/4 pound mushrooms, sliced
2 cloves garlic, minced
1 1/2 teaspoons flour
6 tablespoons dry vermouth or dry white wine
2/3 cup chicken broth or homemade stock
1 cup canned crushed tomatoes, drained
1/4 teaspoon dried thyme
2 tablespoons chopped fresh parsley
- In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and add to the pan. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan.
- Add the butter to the pan and reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Raise the heat to moderately high. Add the mushrooms, garlic, and ¼ teaspoon of the salt.
- Cook, stirring frequently, until the vegetables are browned, about 5-8 minutes. Add the flour and cook, stirring, for 30 seconds. Stir in the vermouth and bring back to a simmer.
- Stir in the broth, tomatoes, thyme, and the remaining ½ teaspoon salt. Add the chicken and any juices that have built up.
- Reduce the heat; simmer, covered, until the chicken is done, about 10 minutes. Stir in the parsley and the remaining ¼ teaspoon pepper.
Curt G. Wagner C.E.P.C.
The Center for Culinary Arts