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Ingredients
| salted butter: 4 Tbl |
| chicken breasts: 4 breasts (halved) |
| dry vermouth: 1/2 cup |
| salted butter: 2 Tbl |
| onions: 1/2 (chopped) |
| dry vermouth: 1/4 cup |
| sour cream: 1 cup |
| salt (to taste) |
| black pepper (to taste) |
Chicken Vermouth
Credit: AllRecipes
User rating:
"Excellent for a dinner party - easy too! Chicken breasts can be cooked ahead of time, and re-warmed, leaving the sauce for the end!"
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Prep Time
5 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
Directions
- Heat 4 tablespoons butter in a large heavy skillet over medium heat. Cook chicken breasts until golden brown, turning once. Pour in 1/2 cup vermouth. Cover, and simmer until no longer pink, and juices run clear, about 15 minutes.
- In a saucepan, heat 2 tablespoons butter over medium heat. Saute onion until soft and translucent, but not brown. Stir in 1/4 cup vermouth and sour cream; remove from heat. When chicken is done, pour sauce over. Season with salt and pepper. Heat only long enough to warm the sauce, but do not boil.