VERMOUTH FOR COOKING RECIPES

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CHICKEN VERMOUTH RECIPE | ALLRECIPES



Chicken Vermouth Recipe | Allrecipes image

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

Provided by DOREENBUCH

Categories     Meat and Poultry    Chicken    Breast    Skillet

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 8

4 tablespoons butter
4 boneless, skinless chicken breast halves
½ cup dry vermouth
2 tablespoons butter
½ onion, chopped
¼ cup dry vermouth
1 cup sour cream
salt and pepper to taste

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 483.1 calories, CarbohydrateContent 9.9 g, CholesterolContent 139.5 mg, FatContent 30.8 g, FiberContent 0.2 g, ProteinContent 29.5 g, SaturatedFatContent 18.8 g, SodiumContent 234.5 mg, SugarContent 4.2 g

VERMOUTH COCKTAIL RECIPES | BBC GOOD FOOD



Vermouth cocktail recipes | BBC Good Food image

Our elegant vermouth cocktails are perfect for a dinner party or an easy evening tipple. Sip a classic martini, negroni or a simple vermouth & soda.

Provided by Good Food team

Number Of Ingredients 1

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CHICKEN VERMOUTH RECIPE | ALLRECIPES
Excellent for a dinner party - easy too! Chicken breasts can be cooked ahead of time, and re-warmed, leaving the sauce for the end!
From allrecipes.com
Reviews 3.8
Total Time 35 minutes
Category Meat and Poultry, Chicken, Breast, Skillet
Calories 483.1 calories per serving
  • 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.
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