BornGrace

What I do while I figure out what to do next . . .

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)

INGREDIENTS:                        

  • 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)

DIRECTIONS:

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.

Place chicken breasts between 2 sheets of waxed paper and pound gently to an even thickness

Mix the flour and sage together in a flat bottomed bowl (I used ground sage the first time and dried the second.  Both work)

Dredge chicken breasts in flour/sage mixture and shake off excess.

Melt butter in saucepan over medium heat.

Add chicken breasts and saute, turning as the become golden 2-3 minutes each side.
(the larger breasts took longer – my cutlets were 1-2 minutes each side)

Transfer to a warmed platter to keep warm while you deglaze the pan.

Add vermouth and bring to a boil over high heat.  Deglaze by loosing any browned bits and continue to stir until reduced by 1/2. 2-3 minutes.

Add lemon juice and season to taste with coarse salt and freshly ground pepper.

Pour sauce over chicken and sprinkle with lemon zest and basil.

ENJOY!!!

 

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