1. Cook the chicken in a heavy skillet for 3-5 minutes, turning once. (Chicken should be well browned on both sides). Remove from pan. 2. Rinse the pan and add vermouth and stock. Bring to a boil and return chicken to pan. 3. Add sliced shallots and cover, simmer for 30-40 minutes. Season to taste with salt and pepper. 4. Stir in the artichokes and grapes and continue to cook and additional 5 minutes. 5. Meanwhile, dissolve cornstarch in cold water and then add to chicken. Cook until thickened slightly. ---------------------------------------------------------------------------
Nutrition
Ingredients
