This yummy chicken stew is a great mixture of chicken breasts, lemon, vermouth, garlic, bay, basil, and artichoke hearts. Simmered to perfection in a rich sauce.
I usually try my best to follow the recipe the first time around. I don't like to make any changes, but sometimes it gets a bit pricey to buy new ingredients you have never used before. I have never heard of the item vermouth. I looked up on the internet to see what it was and what would be a possibly good substitute for it. I used Sherry instead. I also used only half of what the recipe recommended for lemon juice since it looked like a lot when I was squeezing it into the skillet. I halved the recipe since I was just cooking for myself. Overall, the dish was very tasty and I would definitely make it again. It's a great dish! Also there is no photo?! I uploaded one of mine. - 13 Dec 2011 (Review from Allrecipes USA and Canada)
Hermosa - Any good white wine could be used for vermouth. That's what it started as but got fortified a little. What you used would be great also, but a very different flavor. Also to all the citics I see hear, NEVER us COOKING sherry, read the label, it has a lot of other stuff including salt. When it aclls for Sherry, use that, it is a clean taste. Also, for the fresh herb bigots, they do have a good flavor, but should be put in at the end as they don't stand up to long cooking like dried herbs. Pick and choose for what you are making - 02 Jan 2012 (Review from Allrecipes USA and Canada)
This is so good! Even my kids love this recipe ages from 15 to 3! The only change I made was to use chicken cutlets. They cook evenly and quickly. - 17 Jun 2011 (Review from Allrecipes USA and Canada)