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Chicken Vermouth

Rated as 3.73 out of 5 Stars

"Excellent for a dinner party - easy too! Chicken breasts can be cooked ahead of time, and re-warmed, leaving the sauce for the end!"
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Ingredients

35 m servings 483 cals
Original recipe yields 4 servings

Directions

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  1. Heat 4 tablespoons butter in a large heavy skillet over medium heat. Cook chicken breasts until golden brown, turning once. Pour in 1/2 cup vermouth. Cover, and simmer until no longer pink, and juices run clear, about 15 minutes.
  2. In a saucepan, heat 2 tablespoons butter over medium heat. Saute onion until soft and translucent, but not brown. Stir in 1/4 cup vermouth and sour cream; remove from heat. When chicken is done, pour sauce over. Season with salt and pepper. Heat only long enough to warm the sauce, but do not boil.

Nutrition Facts


Per Serving: 483 calories; 30.8 g fat; 9.9 g carbohydrates; 29.5 g protein; 140 mg cholesterol; 234 mg sodium. Full nutrition

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Reviews

Read all reviews 10
  1. 11 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is absolutely wonderful. The sauce is great over rice.

Most helpful critical review

I think there should be less butter used in general, and this will make for a thicker sauce. I can see how it would be really great with rice, however. Just add some salt and pepper to taste and...

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This is absolutely wonderful. The sauce is great over rice.

I think there should be less butter used in general, and this will make for a thicker sauce. I can see how it would be really great with rice, however. Just add some salt and pepper to taste and...

I have to confess that I made this mostly to use up a bunch of extra vermouth I had laying around. I didnt really have very high hopes for it, so I wasn't disappointed. I wouldn't say that it la...

I thought this was a very simple and tasty dish. I did make a few changes for the ingredients that I had around the kitchen. First I used Sherry in place of vermouth, and the sour cream I had wa...

a little bland

My boyfriend and I did not like this. The sour cream taste was too strong and the sauce was too watery. It maybe better if the sauce was drier.

I didn't have vermouth, so I used Marsala wine instead. The taste was fine - I mixed the extra sauce with rice, and it was tasty. But the presentation is not super appealing. This is somethin...

Super easy, super delicious, super satisfying! I read a review that the sauce comes out too sour cream-y, so I added 1 tbsp of garlic to the sauce base, and 1 tsp of Italian seasoning to the ch...

A family pleaser! I added sliced mushrooms to the sautéed onions and it tasted wonderful. Glad I found a different use for the extra vermouth we had left over from the holidays! :-D