Ingredients

• 3/4 lb small red potato, thinly sliced
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 bone in chicken breast halves, skinned
• 1 tablespoon olive oil
• 8 cloves garlic, peeled
• 1/2 teaspoon dried rosemary
• 1/8 red pepper flakes
• 1/4 cup dry vermouth or 1/4 cup dry white wine
• 1 1/2 cups reduced-sodium chicken broth, defatted
• 3 cups broccoli florets

Instructions

1. In a medium pot of boiling water, cook the potatoes for 5 minutes to blanch.

2. Drain well and set aside.

3. Meanwhile, on a sheet of waxed paper, combine the flour, 1/4 tsp black pepper, 1/4 tsp sale.

4. Dredge the chicken in the flour mixture, shaking off the excess.

5. Set aside.

6. In a large nonstick skillet, heat the oil until hot but not smoking, over low heat.

7. Add the garlic, rosemary, and red pepper flakes, reduce the heat to low and cook, during the garlic frequentl, until the garlic is golden, about 4 minutes.

8. Increase the heat to medium, add the chicken, and cook until golden brown, about 2 minutes per side.

9. Add the vermouth to the pan and cook until the liquid is reduced by half, about 1 minute.

10. Add the broth, potatoes, remaining 1/4 tsp of salt and black pepper, and bring to a boil.

11. Reduce to a simmer, cover and cook until the chicken is almost cooked through about 17 minutes.

12. Add the broccoli and cook, uncovered, until the broccoli is crisp-tender and the chicken is cooked through (about 3 minutes longer).