Chicken Vermouth

By Saveur
More from this source
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 4 servings

6 cloves garlic, crushed and peeled

2½ cups dry vermouth

¼ cup fresh lime juice

⅓ cup fresh tarragon leaves and a few sprigs for garnish

2 whole chicken breasts, halved, skinned, and boned

2 scallions, trimmed and minced

2 tbsp. strong chicken broth

1 cup heavy cream

Salt and freshly ground white pepper

¼ lb. butter, chilled and cubed

4 egg yolks, lightly beaten

2 tbsp. vegetable oil

1 lb. fettuccine, cooked INSTRUCTIONS 1. Mix together garlic, 1 cup of the vermouth, 3 tbsp.of the lime juice, and 3 tbsp. of the tarragon in a medium bowl. Add chicken, turning to coat well, cover, and refrigerate overnight.

2. Mix together remaining 1 ½ cups vermouth, 1 tbsp. lime juice, and 2 tbsp. tarragon in a medium saucepan. Add scallions, chicken broth, and heavy cream, season to taste with salt and pepper, and bring to a boil over medium heat. Cook until reduced by ab

3. Heat oil in a large heavy skillet over medium heat. Remove chicken from marinade, and shake off excess. Lay chicken in hot skillet, weigh down with a heavy pan, and cook until crisp and golden, about 7 minutes. Turn chicken over, weigh down again, and

4. Serve chicken over fettuccine; spoon sauce over both and garnish with tarragon sprigs.

You might also like

Chicken Breasts With Mushroom Sage Sauce
Simply Recipes
Chicken Stroganoff
No Recipes
Simple Roasted Grape Chicken
Dinner Tonight: Parisian Chicken
Serious Eats
Chicken Breasts With Mushrooms And Wilted Frisée
Bon Appetit
Hunter's-Style Chicken
French Onion Soup With Comté
Bon Appetit
Chicken With Fresh Herbs And Sherry Wine Vinegar
Devil’s Chicken Thighs + Braised Leeks
smitten kitchen
The Zuni Cafe's Chicken Braised With Figs, Hone...
Traveler's Lunchbox