Cooking with the Bubba:

#35- Chicken Vermouth
Ever wonder what you’re going to do with that big bottle of dry Vermouth a guest brought? Well you could make a few hundred Martinis or you could take it to the kitchen, like this:

Ingredients for 2 to 4 servings: 4 tbsp butter, 2-4 boneless skinless chicken breast halves, 1/2-3/4 cups dry Vermouth, 1/4 cup chicken stock, 1 tbsp all purpose flour, 1/2 onion chopped, 1 cup sour cream, salt and pepper

Cooking: Salt, pepper and flour the chicken breasts on both sides. Heat the butter in a large heavy skillet over medium heat. Add the onions and sauté briefly. Now add the chicken breasts and cook until golden brown. Pour in the vermouth and cover. Simmer until chicken is almost thoroughly cooked, testing with a fork. Remove chicken and put aside. Now stir in the chicken stock to which the flour has been added and bring to a boil, stirring frequently. When liquid thickens slightly reduce heat and add the sour cream. Stir well and avoid boiling. Now place the chicken breasts back into the pan, turn until well coated and simmer for another 5 minutes. .

Serve: With your favorite vegetable and a nice baked potato or over rice. A Viognier or dry Riesling makes for a good pairing. HOME