Country Chicken Stew

Ingredients

• 1 lb Chicken Cutlets, cubed
• ½ cp Flour
• 2 tsp Szeged Chicken Rub or McCormick’s GrillMates Montreal Chicken Seasoning
• 1 tsp Garlic Salt
• Olive Oil
• 1 tbsp Minced Garlic
• ½ tsp Dried Rosemary Leaves
• ¼ tsp Dried Thyme Leaves
• 1 Red Potato or Yukon Gold Potatoes cubed
• 1 Broccoli Crown cut into pieces
• 4 or 6 Carrots sliced or crinkle cut
• 1 can College Inn Chicken Broth
• 6 oz Dry Vermouth or dry White Wine (Chardonnay or Sauvignon Blanc)
• 1 tbsp Lemon Juice

Preparation

• In large bowl mix Flour, Szeged Chicken Rub and Garlic Salt
• Dredge several Chicken pieces in Flour mixture
• In Dutch Oven or Large Wok over medium high heat cook Chicken pieces until golden, remove to dish
• Turn heat to high, add Minced Garlic, Chicken Broth, Wine, Lemon Juice, Rosemary and Thyme; bring to boil; add Potatoes; cover and cook 5 minutes
• Reduce heat; add Carrots and Broccoli; cover and simmer 12 miuntes or until Chicken is cooked and Potatoes fork tender
• Serve