This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Jonathan Penson
Chef
Ingredients & Directions
Directions
Vermouth Chicken
2
1/4 cup
Organic, all purpose flour, to lightly dredge chicken
1-2 tablespoons
Butter
1 tablespoon
Organic, olive oil (more if needed)
1/4 cup
Dry Vermouth or dry white white
Salt and pepper to taste
4 tablespoons
Organic chicken broth (more if needed)
- Prepare chicken, first by pounding out each breast to an even thickness of about 1-1/8th inch. Season each piece with salt and pepper, and then lightly dredge each piece of chicken in the flour. Pat off excess flour and set aside.
- In a non stick saute pan, heat olive oil on medium high. Add chicken and saute until golden on each side, turning chicken only once. Cooking time will be 3-4 minutes per side. Set aside and cover to keep warm.
- Take the hot saute pan off the head and add the Vermouth. Return to the stove top and on a lower heat, allow the sauce to start reducing. Stir well to allow all the fond (tasty bits and pieces left on the pan) to mix in with the Vermouth and create a tasty sauce. Add the chicken broth, mix well and then stir in the butter. Simmer to reduce. Add the chicken back in the pan and cover with the sauce.
- Serve with your favorite pasta or potatoes and steamed vegetables.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Prep
Cook
00:00 Total Time
Ingredients
Directions
Vermouth Chicken
2
1/4 cup
Organic, all purpose flour, to lightly dredge chicken
1-2 tablespoons
Butter
1 tablespoon
Organic, olive oil (more if needed)
1/4 cup
Dry Vermouth or dry white white
Salt and pepper to taste
4 tablespoons
Organic chicken broth (more if needed)
- Prepare chicken, first by pounding out each breast to an even thickness of about 1-1/8th inch. Season each piece with salt and pepper, and then lightly dredge each piece of chicken in the flour. Pat off excess flour and set aside.
- In a non stick saute pan, heat olive oil on medium high. Add chicken and saute until golden on each side, turning chicken only once. Cooking time will be 3-4 minutes per side. Set aside and cover to keep warm.
- Take the hot saute pan off the head and add the Vermouth. Return to the stove top and on a lower heat, allow the sauce to start reducing. Stir well to allow all the fond (tasty bits and pieces left on the pan) to mix in with the Vermouth and create a tasty sauce. Add the chicken broth, mix well and then stir in the butter. Simmer to reduce. Add the chicken back in the pan and cover with the sauce.
- Serve with your favorite pasta or potatoes and steamed vegetables.
