Rosemary Chicken w/Broccoli and Potatoes

By Melzie

Ingredients

• 3/4 pound small red potatoes, thinly sliced
• 2 TB flour
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 4 chicken breast halves (about 1 1/2 pounds total) skinned
• 1 TB olive oil
• 8 cloves garlic, peeled
• 1/2 tsp dried rosemary
• 1/8 tsp red pepper flakes
• 1/4 cup dry vermouth or dry white wine
• 1 1/2 cups reduced sodium chicken broth, defatted
• 3 cups broccoli florets

Preparation

Step 1

In a medium pot of boiling water, cook the potatoes for 5 minutes to blanch. Drain well and set aside. Meanwhile, on a sheet of waxed paper, combine the flour, 1/4 tsp of the salt, and 1/4 tsp of the black pepper. Dredge the chicken in the flour mixture, shaking off the excess. Set aside.

In a large nonstick skillet, heat the oil until hot but not smoking over low heat. Add the garlic, rosemary, and red pepper flakes, until the garlic is golden, about 4 minutes. Increase the heat to medium, add the chicken, and cook until golden brown, about 2 minutes per side.

Add the vermouth to the pan and cook until the liquid is reduced by half, about 1 minute. Add the broth, potatoes, remaining 1/4 tsp salt, and remaining 1/4 tsp black pepper and bring to a boil. Reduce to a simmer, cover, and cook until the chicken is almost cooked through, about 17 minutes. Add the broccoli and cook, uncovered until the broccoli is crisp tender and the chicken is cooked through, about 3 minutes longer. Spoon the chicken mixture onto 4 plates and serve.

Nutrition for 1/4: 5 g fat, 300 calories, 0.8 g sat fat, 27 g carb, 33 g protein, 65 mg chol, 620 mg sodium.