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Chicken Vermouth

By: DOREENBUCH  
"Excellent for a dinner party - easy too! Chicken breasts can be cooked ahead of time, and re-warmed, leaving the sauce for the end!"

Rating: This weblink has been rated 7 times with an average star rating of 3.3 Read Reviews (6)

Rate/Review | 128 people have saved this

What to Drink?

Wine Chardonnay
Prep Time:
5 Min
Cook Time:
30 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 4 tablespoons butter
  • 4 boneless, skinless chicken breast halves
  • 1/2 cup dry vermouth
  •  
  • 2 tablespoons butter
  • 1/2 onion, chopped
  • 1/4 cup dry vermouth
  • 1 cup sour cream
  • salt and pepper to taste

Directions

  1. 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.
  2. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 483 | Total Fat: 30.8g | Cholesterol: 140mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2003 by Cita 
This is absolutely wonderful. The sauce is great over rice. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2003 by Noa 
a little bland MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 10, 2005 by Blacjaguar 
I think there should be less butter used in general, and this will make for a thicker sauce. I... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2003 by ROSALIETIEN 
My boyfriend and I did not like this. The sour cream taste was too strong and the sauce was... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on May 26, 2004 by BKBARONS 
I have to confess that I made this mostly to use up a bunch of extra vermouth I had laying... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 21, 2009 by emplaye 
I didn't have vermouth, so I used Marsala wine instead. The taste was fine - I mixed the... MORE

 
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