You are here  Chicken With Mushrooms And Vermouth  fast.cook's
picture   Bone-in chicken breast halves 3⁄4 Pound, skinned and
cut crosswise in half (3 Breast Halves)   Shallot 1 Large,
finely chopped   Fresh white mushrooms 1⁄2 Pound, thinly sliced
 Dry vermouth 1⁄2 Cup (8 tbs)   Reduced-sodium chicken broth 3⁄4
Cup (12 tbs)   Bay leaf 1   Chopped fresh thyme 1 Teaspoon  
Salt 1⁄4 Teaspoon   Freshly ground pepper To Taste   All purpose
flour 1 Tablespoon   Water 3 Tablespoon  1 Preheat the oven to
350°F. 2 Spray a Dutch oven or large flameproof casserole dish
with nonstick spray and set over medium-high heat. Add the
chicken and cook until browned, about 2 minutes on each side.
Transfer to a plate and set aside. 3 Add the shallot to the same
Dutch oven and cook, stirring frequently, until slightly
softened, about 20 seconds. Add the mushrooms and cook 20
seconds, then stir in the vermouth, scraping up any browned bits
from the bottom of the pot. Cook, stirring occasionally, until
the mushrooms are softened a