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Chicken with Tomatoes and Parmesan Recipe |
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Chicken with Tomatoes and Parmesan Recipe - 4 servingsIngredients: 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 375oF 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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