Chicken With Vermouth

• 4 chicken breasts
• 2/3 cup dry vermouth
• 2/3 cup chicken stock
• 2 shallots, sliced thin
• 12 ounces canned artichoke hearts, drained and halved
• 3/4 cup green grape (seedless)
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• salt and pepper, to taste

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.

chicken breasts, chicken stock, shallots, hearts, green grape, cornstarch, cold water, salt

Taken from www.food.com/recipe/chicken-with-vermouth-233222 (may not work)