Quick & Easy Vermouth Chicken (2019 Recipe Pamphlet)

sweet-vermouth-chicken.jpg

Created by Chef Jonathan Penson

2 boneless, skinless Springer Mountain Farms chicken breasts, pounded to an even 1-1/8th inch thickness

1/4 cup organic, all purpose flour, to lightly dredge chicken

1-2 Tablespoons butter

1 Tablespoon organic, olive oil (more if needed)

1/4 cup dry Vermouth or dry white white

salt and pepper to taste

4 Tablespoons organic chicken broth (more if needed)

  1. Prepare chicken, first by pounding out each breast to an even thickness of about 1-1/8th inch. Season each piece with salt and pepper, and then lightly dredge each piece of chicken in the flour. Pat off excess flour and set aside.

  2. In a non stick saute pan, heat olive oil on medium high. Add chicken and saute until golden on each side, turning chicken only once. Cooking time will be 3-4 minutes per side. Set aside and cover to keep warm.

  3. Take the hot saute pan off the head and add the Vermouth. Return to the stove top and on a lower heat, allow the sauce to start reducing. Stir well to allow all the fond (tasty bits and pieces left on the pan) to mix in with the Vermouth and create a tasty sauce. Add the chicken broth, mix well and then stir in the butter. Simmer to reduce. Add the chicken back in the pan and cover with the sauce.

  4. Serve with your favorite pasta or potatoes and steamed vegetables.

Heather Sinyard