Chicken Giambotta

Print Friendly, PDF & Email
Chicken Giambotta
Chicken Giambotta

1lb Chicken Cutlets – cut into large pieces
2 or 3 (optional) Italian Sausage – will need to be cooked separately, sliced and then combined at end
4 Red Potatoes – cut into eights
1 large Red Pepper – sliced into strips
1 large Onion – sliced into strips
5 oz (optional) Slice Mushrooms – add with Onions during saute step
1 can Chicken Broth
3 tbl Balsamic Vinegar
1 tbl Worcestershire Sauce
Dry Vermouth (or White Wine)
Olive Oil
½ cp Flour
1 tblsp Garlic Salt
½ tsp Coarse Ground Black Pepper
½ tsp Szeged Hot Paprika or Red Cayenne Pepper
Sprinkle Olive Oil on the cut-up Red Potatoes; season with Garlic Salt and Coarse Ground Black Pepper; toss well. Roast in 375°F for 20 or 25 minutes. Meanwhile…
In large flat bottomed bowl mix Flour with Garlic Salt and Coarse Ground Black Pepper. Dredge Chicken pieces in mixture. Saute in large skillet. Set aside in bowl to keep warm.
Saute Onion and Pepper strips (and optional Mushrooms) until vegetables are tender and Onions are translucent.
Increase heat and de-glaze skillet with Dry Vermouth, bring to a boil; add Chicken Broth, Balsamic Vinegar and Worcestershire Sauce, bring to a second boil.
Add Chicken and Potatoes; stir. Reduce heat; cover and simmer 15 to 20 minutes.
Serve and enjoy.