Serves: 4 servings
- 1 small onion, chopped
- 2-3 garlic cloves, minced
- 1 Tbsp fresh thyme leaves, chopped
- 1 Tbsp fresh rosemary leaves, chopped
- 1 Tbsp fresh flat leaf parsley, chopped
- 1.5 tsp fennel seeds
- 1 cup sweet vermouth
- 4 Tbsp olive oil (divided)
- 4 boneless, skinless chicken breasts
- Himalayan salt
- 1 Tbsp basic GF flour mix
- 1/2 cup chicken stock (Swanson makes a GF version)
- 2-3 small tomatoes, diced
- 10-12 green olives
- 2 cups broccoli, chopped into bite sized pieces
- In a large bowl, combine onion, garlic, herbs, fennel seeds, vermouth, and half the olive oil.
- Add chicken breasts and marinade for 2-3 hours in the fridge.
- Take the chicken breasts out of the marinade, wiping off as much of the herbs as you can.
- Season with salt and set aside.
- Preheat the oven to 400F.
- In a large skillet, add the remaining 2 Tbsp of olive oil. Heat well.
- Add chicken breasts and cook until browned on both sides, but not cooked all the way through – 2-3 minutes per side.
- Remove from the skillet and put on a plate.
- Add flour to the pan and stir it in with the oil. Add half of the marinade, scraping the bottom of the pan with a spatula.
- Cook on high until the sauce thickens (about 2 minutes) then reduce to medium heat.
- Add the rest of the marinade and stir in the chicken stock.
- Put chicken breasts back in, the tomatoes, green olives and broccoli.
- Bring to a boil then move it to preheated oven.
- Cook uncovered in the oven for 25 minutes.
- Serve with a side of rice or baby red potatoes.
* If you don’t have sweet vermouth, you can use white wine. If you don’t need this to be GF, you can use regular white flour and chicken broth