Lemon Vermouth Chicken
This is a fabulous tasting, easy chicken dinner that you can make with items that are already on hand in your pantry. And by fabulous I mean I have 100% success rate with my entire family (pretty much that never happens). So to celebrate my awesomeness I have now made this twice in the last month. First time I followed the directions entirely and bought chicken breasts and pounded them to an even thickness. The second time I bought pre-sliced chicken cutlets. The cutlets made the preparation so fast and also cooked much much quicker. Bonus in my house!
adapted from my much loved Williams-Sonoma Chicken cookbook)
- 2 whole chicken breasts (4 breasts)
- 1/2 cup flour
- 1 teaspoon dried sage
- 3 tablespoons unsalted butter
- 1/2 cup dry vermouth
- 1 tablespoon fresh lemon juice
- zest of one lemon
- 4 fresh basil leaves for garnish (optional)
The recipe calls for you to halve, skin and debone the chicken breasts. I have done that before. I really have no need to do it again. I am perfectly happy buying boneless skinless chicken breasts. I don’t feel like less of a mother (I don’t care if it makes me less of a cook apparently).
Before you start, turn oven on to warm and place oven safe serving platter inside.