VERMOUTH CHICKEN
I have been making this for years. I have yet to find anyone who doesn't like it. I even found a way to make it camping lol. My recipes are very detail oriented. I make sure anyone can do it.
Provided by Mark Gardiner
Categories Chicken
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. In a large bowl, mix breadcrumbs and cheese together. In a separate bowl whisk together, the eggs and a little salt and pepper. Take chicken breasts and cut into 1-inch strips. If you want bigger portions then cut accordingly. Now take each piece of chicken and dip into egg wash and then into breadcrumb/cheese mixture. To insure a good coating, push down on the chicken as you are rolling it in the breadcrumbs. As each piece is breaded, place on a plate. When you are finished, wrap plate with plastic wrap and put in the fridge for at least 30 minutes. You can do this step several hours ahead of time.
- 2. In a large heavy skillet, heat the butter and oil, when butter foams, add the chicken and cook over medium heat for 3-4 minutes on each side, or until it has a nice golden color. Now add the vermouth to the chicken, put your lid on and lower the heat. You want to let it simmer for about 10-12 minutes. Now you should have only a few tablespoons of sauce left in the skillet. At this point, you need to transfer the chicken to a plate. I like to put the chicken in the microwave to stay warm. You could also turn you oven on just long enough to get it warm and place chicken in there.
- 3. Raise your heat and add a few tablespoons of olive oil. Once the oil has heated up add mushrooms and cracked pepper. The mushrooms will look like a lot, but they will shrink. Cook for about 8-10 minutes stirring frequently. Now add your cream to the pan. You do not want the heat to high as this will burn the cream and ruin it. Once the cream is boiling, begin stirring it around until it starts to get thick, this should take about 10 minutes or so. If you want a thicker sauce you need to simmer longer. Now is the part were salt is added, this is what brings the sauce together. When adding salt, do so a little at a time. You can always add more, but you cannot take away. Start out with a 1/2 teaspoon of salt, and see if that is to you liking, add more if needed. You will know your there when the sauce begins to not taste so much like straight cream. As far as the pepper, which is completely up to you, add as much as you like. I like a lot of fresh pepper in mine, but that's me. Assuming this process did not take to long, your chicken should still be nice and warm. If not you can give it a quick 1 minute zap in the microwave. If you used the oven method, be careful the plate will be hot. Now take the chicken, put on individual plates and spoon sauce over, and enjoy. This dish can be served over noodles or even rice. Just be sure to start either with enough time to finish when everything else is done. I hope you enjoy!
PAN-ROASTED CHICKEN BREAST WITH SAGE-VERMOUTH SAUCE
Try to have chicken breast the same size though if they are of different size check the smaller ones a few minutes early to see if they are done and remove from skillet. The recipe comes from America's Test Kitchen.
Provided by Barb G.
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For chicken, dissolve salt in 2 quarts cold tap water in a large bowl: submerge chicken in brine and refrigerate until fully seasoned, about 30 minutes.
- Rinse chicken pieces under running water and pat dry with paper towels.
- Season with pepper.
- Adjust oven rack to lowest position and heat oven to 450°F.
- Heat oil in heavy-bottomed 12-inch ovenproof Skillet over medium-high heat until begining to smoke; swirl skillet to coat with oil.
- Brown chicken skin-side down until deep golden, about 5 minutes; turn chicken pieces and brown until golden on second side, about 3 minutes longer.
- Turn chicken skin-side down and place in oven.
- Roast until juices run clear when chicken is cut with a paring knife, or thickest part registers 160°F on instant-read thermometer, 15 to 18 minutes.
- Transfer chicken to platter, and let rest while making sauce.
- SAUCE: using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add shallot, then set skillet over medium-high heat and cook, stirring frequently, until shallot is softened, about 1 1/2 minutes.
- Add chicken broth, vermouth, and sage; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes.
- Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper and discard sage.
- Spoon sauce around chicken breast and serve immediatly.
Nutrition Facts : Calories 714.7, Fat 41.8, SaturatedFat 14.8, Cholesterol 241.3, Sodium 28804.5, Carbohydrate 2, Sugar 0.4, Protein 73.3
THE BEST BAKED CHICKEN BREASTS
The downfall of most baked chicken breast recipes is the long time in the oven that dries out the lean meat before it can fully cook through. We've solved that problem with a couple of secret weapons. The first is white wine added to the baking dish, which creates steam. (While we think it's worth using wine, you could substitute stock or even water.) The second is a piece of parchment paper placed directly on top of the chicken to lock in the moisture during baking. The result is the best boneless, skinless chicken breasts that are plump and juicy, with a minimum of hands-on time. A bunch of parsley and lemon slices infuse the dish with fresh flavor and the seasoning is neutral enough that the chicken can be used for a variety of different meals. Serve it alongside vegetables and grains, shredded into soup, spiced up for tacos or chopped on top of salad. Feel free to switch up the herbs and citrus if you have leftovers in the fridge to use up.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
- Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.
BAKED CHICKEN BREASTS IN VERMOUTH
Make and share this Baked Chicken Breasts in Vermouth recipe from Food.com.
Provided by Oolala
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together except for the chicken.
- Place chicken in a covered baking dish and pour the mixture over it.
- Cover and bake at 375 for 1 hour, until done.
Nutrition Facts : Calories 145.9, Fat 13.7, SaturatedFat 1.8, Sodium 1007.1, Carbohydrate 4.7, Fiber 0.2, Sugar 3.6, Protein 1.9
CHICKEN VERMOUTH
Greek inspired chicken breasts with the taste of vermouth, cinnamon, lemon rind and finished with yogurt. Would be nice served with spinach and rice. Cook time an estimate, only made this once.
Provided by MNLisaB
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat a nonstick skillet until very hot.
- Reduce the heat to medium high, add olive oil.
- Add the onion and saute until the onion begins to brown.
- Add the garlic to the onion and stir.
- Wash, dry and cut chicken into bite sized chunks.
- Add to the pan and brown chicken on all sides.
- Add the lemon rind,vermouth, cinnamon and 1/4 cup of the chicken broth (4 T) to the pan.
- Cover and cook over low heat until the chicken is cooked through.
- Stir the remaining TBS of chicken broth into the cornstarch, and mix to a smooth paste; stir into the pan.
- Add the yogurt, salt and pepper and mix well.
- Heat on low for about two more minutes.
Nutrition Facts : Calories 313.4, Fat 8.6, SaturatedFat 1.5, Cholesterol 67, Sodium 386.7, Carbohydrate 26.3, Fiber 2.8, Sugar 11.7, Protein 32.1
CHICKEN BREASTS WITH BRANDIED MUSTARD CREAM SAUCE
I think this was from the Commissary Cookbook but I'm not sure now. This recipe states: The piquant, mustard-tinged sauce is especially good and would be equally at home on sautéed veal, calf's liver, or fish." Time doesn't include clarifying the butter.
Provided by Oolala
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 200°F.
- Note: to clarify butter: Put the butter in a stainless steel bowl in a 200 degree oven. After 1 hour, skim off the crust on top. Put the bowl in the refrigerator. When the butter has re solidified, turn it out of the bowl. Scrape off and discard the white solid layer of milk solids (this is what burns during frying). Wrap and refrigerate the yellow layer of clarified butter until needed. One pound of butter yields about 14 oz. of clarified butter.
- Mix the flour with the 1 teaspoon each of salt and of pepper.
- Dredge the chicken in the seasoned flour and shake off the excess.
- Heat the clarified butter in a skillet and add the chicken and sauté over medium heat for 5 minutes. Turn the chicken and sauté for 3-5 more minutes or until just done.
- Remove from the skillet and keep warm in the oven.
- Discard any butter left in the pan.
- Add the shallots, vermouth, and brandy to the pan; turn the heat to high and reduce the liquid to 3 tablespoons while stirring to scrape up any browned bits.
- Whisk in the mustard. Add the salt, pepper, and cream and cook over medium-high heat for 2-3 minutes, stirring occasionally, until mixture is the consistency of a light gravy.
- Transfer the chicken from the oven to dinner plates, mask with the sauce, dust with the parsley and serve at once.
Nutrition Facts : Calories 521.4, Fat 35.4, SaturatedFat 21.4, Cholesterol 180.5, Sodium 979, Carbohydrate 14.8, Fiber 0.8, Sugar 0.3, Protein 30.6
CHICKEN FRICASSEE WITH VERMOUTH
This is an elegant, velvety take on a traditional skillet-supper, perfect with a mound of fluffy white rice. Cooking this fricassee with the aperitif known as dry vermouth instead of the more traditional white wine results in a slightly sweeter and more aromatic sauce than you would ordinarily get. (White vermouth is composed of, among other things, white wine plus a bit of sugar, herbs and plants and, at times, the bark of trees.) But white wine will work as well.
Provided by Craig Claiborne And Pierre Franey
Categories dinner, times classics, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Sprinkle the chicken with salt and pepper to taste.
- Heat the butter in a skillet and add the chicken pieces skin side down. Cook over moderate heat about one minute without browning.
- Scatter the onion over all and cook 30 seconds. Add the garlic and stir it around. Cook the chicken about four minutes, turning the pieces often in the butter.
- Sprinkle the flour over all, turning the pieces so that they are evenly coated. Add the vermouth, chicken broth, bay leaf and thyme. Cover and cook over moderate heat about 20 minutes.
- Meanwhile, bring two batches of water to the boil for the carrots and leeks. Drop the carrots into one batch, the leeks in the other. Let the carrots simmer about one minute and drain. Let the leeks simmer about four minutes.
- When the chicken has cooked for a total of 30 minutes (start to finish), add the carrots, leeks and cream. Let simmer about two minutes. Serve with rice.
Nutrition Facts : @context http, Calories 501, UnsaturatedFat 18 grams, Carbohydrate 11 grams, Fat 35 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 14 grams, Sodium 647 milligrams, Sugar 3 grams, TransFat 0 grams
ROASTED HERBED CHICKEN WITH VERMOUTH PAN SAUCE
Pick dry vermouth or a crisp, herbal white, such as Sauvignon Blanc for this flavorful roast chicken. Tarragon, a traditional partner with these ingredients, has a pleasant hint of anise flavor. Used to deglaze the pan, vermouth releases the delicious drippings, providing an elegant sauce for roast chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees with rack in center. Put chicken in a large bowl; season with salt and pepper. Add oil, tarragon, thyme, and parsley, and toss to coat. Transfer chicken and herbs to a 15 1/2-by-13-inch roasting pan; do not crowd. Scatter garlic in pan. Cook until chicken skin is golden and crisp and juices run clear when the thigh is pierced with a sharp knife, 45 to 50 minutes.
- Transfer chicken and garlic to a serving dish, and cover loosely with aluminum foil; set aside. Skim fat from pan with a spoon, and discard. Set roasting pan over medium-high heat on stove. Add vermouth, and cook, scraping up browned bits with a wooden spoon, until reduced by about half, about 4 minutes. Stir in stock. Bring to a simmer; continue to cook until reduced by about half, about 2 minutes more. Pour through a fine sieve into a medium bowl, and discard solids. Skim fat with a spoon, and discard. Serve sauce in a gravy boat alongside chicken and garlic.
CHICKEN WITH VERMOUTH
Make and share this Chicken With Vermouth recipe from Food.com.
Provided by Amayzng30
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the chicken in a heavy skillet for 3-5 minutes, turning once. (Chicken should be well browned on both sides). Remove from pan.
- Rinse the pan and add vermouth and stock. Bring to a boil and return chicken to pan.
- Add sliced shallots and cover, simmer for 30-40 minutes. Season to taste with salt and pepper.
- Stir in the artichokes and grapes and continue to cook and additional 5 minutes.
- Meanwhile, dissolve cornstarch in cold water and then add to chicken. Cook until thickened slightly.
Nutrition Facts : Calories 341.9, Fat 14.1, SaturatedFat 4, Cholesterol 94, Sodium 231.5, Carbohydrate 19.9, Fiber 4.9, Sugar 6.1, Protein 34.7
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CHICKEN WITH HERBS AND VERMOUTH – KEVIN LEE JACOBS
From agardenforthehouse.com
5/5 (3)Servings 4Cuisine French-AmericanCategory Main Course
- Mince the parsley; keep other herbs whole. Set aside. Slice the chicken horizontally in half (to make 4 flat-ish pieces). Pat the chicken dry with paper towels and set aside.
- Tip the vermouth into the hot skillet. As the liquid boils, stir it with a wooden spoon, scraping up any stuck-on bits of chicken. Off heat, add the generous tablespoon of butter, and swirl the pan until the butter melts.
- Pour the sauce over the chicken, and then garnish with the minced parsley. Serve with such accompaniments as jasmine rice and steamed broccoli florets.
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