Chicken Vermouth Recipe - Allrecipes.com
Chicken Vermouth Recipe
  • READY IN 35 mins

Chicken Vermouth

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 30 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 23, 2003

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

 
Most Helpful Critical Review
Jun 10, 2005

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 it's not too bland, but don't expect an explosion of flavor.

 

10 Ratings

May 26, 2004

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 lacked flavor, it was very strong with the vermouth flavor. But something about the sour cream sauce made it appear very unappetizing. Overall, I would say that it wasn't bad, but I wouldn't make it again. I'll just have a martini next time I need to use up vermouth.

 
Mar 29, 2010

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 was seasoned with lipton french onion soup mix. It was very enjoyable, and I strongly suggest the dish with the changes I made.

 
Jun 23, 2003

a little bland

 
Jun 23, 2003

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.

 
Sep 21, 2009

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 something I would make when I don't have a meal plan and haven't been to the grocery store. Not a dish I would make for company because it looks like something out of the 50s.

 
Oct 31, 2011

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 chicken. We nearly licked the plates clean! Can't wait to make it again!

 

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Nutrition

  • Calories
  • 483 kcal
  • 24%
  • Carbohydrates
  • 9.9 g
  • 3%
  • Cholesterol
  • 140 mg
  • 47%
  • Fat
  • 30.8 g
  • 47%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 29.5 g
  • 59%
  • Sodium
  • 234 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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