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easy | 4 servings | prep: 10 minutes | cook: 15 minutes
Ingredients: |
Chicken
Flour
Salt & Pepper
Olive Oil
Butter
1 Shallot
1/2 C Chicken Broth
1/4 C Dry Vermouth
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Directions: |
Pound Chicken breasts to about 1/2" thick, salt and pepper, then coat in flour. Heat Olive Oil and small pat of butter in pan, place chicken in pan, saute for 3/4 min per side. Take chicken out of pan, place on plate. Using same pan saute diced shallot for about 2 minutes, add 1T flour, cook 2 min, then add the chicken broth and vermouth, boil, reduce, add salt and pepper to taste. Sauce should be thick. Return chicken to pan to heat for a minute or so and serve.
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Original author/site: |
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Kate Goodwin |
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