Chicken Breasts with Vermouth

Serves 4

Preparation time: 15 minutes

Cooking time: 15 minutes

Chicken breasts are about the most versatile protein there is. They are great by themselves, sautéed in a little butter, but they can be enhanced with the addition of wine and spices to become just about anything you want. This dish keeps it simple.

• 4 skinless chicken breasts
• ½ cup flour
• Salt and freshly ground pepper to taste
• 2 tablespoon olive oil
• 2 tablespoon butter
• 4 tablespoons Vermouth or dry white wine
• ½ cup chicken broth
• 4 tablespoons chopped shallot or onion
• 2 teaspoon minced thyme, or ½ teaspoon dried

1. For the best results, pound each breast between two sheets of plastic wrap until they are ½ inch thick or less. Use a rolling pin if you don’t have a meat pounder.
2. On a plate or a piece of waxed paper, mix flour with a generous amount of salt and pepper. Dredge each breast to coat both sides. Shake off excess.
3. Pre-heat a heavy sauté pan on low heat. Add the oil and butter. When the foam subsides, add the chicken and increase the heat to medium. If your pan is too small to hold the four breasts comfortably, do two at a time and keep the first batch warm in the oven.
4. Cook about 3 minutes, turn and do the other side for 3 minutes as well.
5. Transfer to a plate and keep warm in the oven.
6. Add vermouth and broth and scrape up the brown bits on the bottom of the pan.
7. Return pan to medium-high heat, add the shallots and boil until liquid has reduced to about ¼ cup, 3 to 4 minutes. Return the chicken to the pan and simmer for 2 or 3 more minutes. Make sure the internal temperature reaches 165°F.
8. Serve, spooning the sauce over each portion.

The Extra Touch: Add a half cup of cooked mushrooms to the sauce with the shallots or swirl in a half tablespoon of Dijon mustard.