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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken Breasts with Vermouth Recipe

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This recipe for Chicken Breasts with Vermouth is from Sunday Night Dinner, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Chicken Breast halves, boneless, skinless
¼ flour
1 tsp dried sage
3 T unsalted butter
½ cup (4 oz) dry vermouth
1 T fresh lemon juice
Salt & freshly ground pepper
Zest of one lemon
4 fresh basil leaves
Directions:
Directions:
Trim off any excess fat from chicken. Place between 2 sheets of waxed paper and using a mallet or rolling pin, flatten them slightly and evenly. On a shallow plate, mix together the flour and sage, Dust the breast lightly with flour mixture, then shake off excess.

In a sauté pan over medium heat, melt the butter. Add the chicken breasts an s sauté turning as they become golden, 3 – 4 minutes on each side. Transfer to a warmed platter; keep warm.

Pour vermouth into the pan and bring to a boil over high heat. Deglaze the pan by stirring to dislodge any browned bits; boil until the sauce is reduced by one-half, 2 – 3 minutes. Add the lemon juice and season to taste with salt and pepper.

Pour the sauce over the chicken breast, sprinkle with the zest and garnish with the basil, if desired.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Williams-Sonoma 1996 and my mom

 

 

 

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