Chicken with Tomatoes and Parmesan Recipe

Chicken with Tomatoes and Parmesan Recipe - 4 servings

Ingredients:

1 teaspoon paprika

3/4 teaspoon white pepper

1/2 teaspoon powdered rosemary

2 chicken breasts, skinned and boned

1/3 cup vermouth

2 tablespoons fresh lemon juice

1 cup Chicken Broth

1/4 teaspoon salt

1 tablespoon arrowroot

3 tablespoons cold water

14-ounce can water-packed artichoke hearts, drained

8-ounce can mushroom stems and pieces, drained

1 large ripe tomato, cut into 1-inch chunks

1/4 cup freshly grated Parmesan cheese

Method:

Combine paprika, 1/2 teaspoon of the white pepper, and rosemary. Dredge chicken in seasonings to coat. Arrange chicken in a single layer in an 8 x 8-inch ovenproof baking dish. Bake at 375^oF 30 minutes or until chicken is cooked. Meanwhile, in a 2-quart saucepan, combine vermouth, lemon juice, chicken broth, salt and remaining 1/4 teaspoon white pepper, and bring to a boil. Reduce heat and simmer. When chicken is nearly cooked, bring mixture back to boiling. Combine arrowroot with cold water. Pour into broth, cook, stirring constantly, 2-3 minutes or until mixture thickens. Add artichokes and mushrooms. Add tomatoes to chicken. Pour sauce over chicken and tomatoes. Sprinkle with cheese. Place under broiler 2-3 minutes or until mixture thickens. Add artichokes and mushrooms. Add tomatoes to chicken. Pour sauce over chicken and tomatoes. Sprinkle with cheese. Place under broiler 2-3 minutes or until cheese melts.

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