Chicken with Herbs and Vermouth
We love this 15 minute dinner. The chicken breasts are always moist, while the vermouth-and-butter finish is over-the-top delicious. Ingredients listed below. (Your comments are welcome.)
Ingredients for 4 servings:
For the chicken:
Butter
Olive Oil
Fresh, fragrant herbs of your choice*
Salt and pepper to taste
2 boneless-skinless chicken breasts, sliced horizontally in half
For the sauce:
Dry white Vermouth
Butter
*For the herbs, I typically use 5 stems each of sage, thyme, and oregano, plus 5 fat leaves of basil. For garnish, I sprinkle the sauced chicken with fresh minced parsley.
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