Defrost frozen broccoli florets and drain excess water.

Heat a 2 tablespoons olive oil in a sauté pan and cook the chicken strips. Season the chicken strips and cook through on medium/high heat. Once cooked through transfer to a bowl and cover.

In the same sauté pan heat remaining olive oil with crushed garlic. Add the broccoli florets and cook for approximately 5 minutes (or just until tender).

Return the chicken to the pan; sauté for a few minutes more and then add the vermouth and chicken stock.

Partially cover and simmer for 5 minutes and transfer to a serving bowl.

Serve alone or over pasta/rice.