Chicken Vermouth

Chicken Vermouth

 Made  times
DOREENBUCH 2

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

35 m servings 483 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 30.8 g
  • 47%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 29.5 g
  • 59%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 234 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

9
  1. 10 Ratings

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Most helpful positive review

This is absolutely wonderful. The sauce is great over rice.

Most helpful critical review

I think there should be less butter used in general, and this will make for a thicker sauce. I can see how it would be really great with rice, however. Just add some salt and pepper to taste and...

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This is absolutely wonderful. The sauce is great over rice.

I think there should be less butter used in general, and this will make for a thicker sauce. I can see how it would be really great with rice, however. Just add some salt and pepper to taste and...

I have to confess that I made this mostly to use up a bunch of extra vermouth I had laying around. I didnt really have very high hopes for it, so I wasn't disappointed. I wouldn't say that it la...

I thought this was a very simple and tasty dish. I did make a few changes for the ingredients that I had around the kitchen. First I used Sherry in place of vermouth, and the sour cream I had wa...

a little bland

My boyfriend and I did not like this. The sour cream taste was too strong and the sauce was too watery. It maybe better if the sauce was drier.

I didn't have vermouth, so I used Marsala wine instead. The taste was fine - I mixed the extra sauce with rice, and it was tasty. But the presentation is not super appealing. This is somethin...

Super easy, super delicious, super satisfying! I read a review that the sauce comes out too sour cream-y, so I added 1 tbsp of garlic to the sauce base, and 1 tsp of Italian seasoning to the ch...

This was SOOOOOO good! I used seasoned salt before cooking the chicken so I omitted the salt & pepper completely. The only complaint was that the sauce was too thin--next time, and there WILL ...

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