Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 15 minutes
Cooking time: 30 minutes
Totaltime: 45 minutes


  • 4 boneless, skinless chicken breast halves
    2 Tbsp olive oil
    1 clove garlic, minced
    2 shallots, minced
    ¾ cup dry vermouth
    ½ pint sliced mushrooms
    1 cup whipping cream
    Salt and freshly ground pepper to taste
    4 Tbsp flat, Italian parsley, chopped


  • Preheat oven to 200˚F.
    In a medium sauté pan over medium flame, heat oil with garlic, being careful not to scorch the garlic. Sauté breast halves in the oil until browned on both sides (about 7 minutes per side for thick breasts)
    Remove breasts to an ovenproof serving dish, keeping as much of the oil in the sauté pan as possible. Keep breasts warm in the oven while you prepare the cream sauce.
    Add the shallot and sauté until softened and turning golden brown. Add the vermouth and deglaze the pan, scraping brown pits from the side of the pan. simmer until reduced by about half. Add mushrooms and quickly heat through. Pour in cream and bring to a boil and allow to thicken. Reduce the heat and season with salt and pepper.
    Pour the sauce over the chicken, sprinkle parsley over the sauce and serve.
Have you tried the recipe?

Chicken breasts in vermouth

Add Comment

* Required information
Enter the third word of this sentence.

Comments (0)

No comments yet. Be the first!

The {Pageturner} E-Cookbooks Library -

The latest

France Complete E-cookbook

USA Complete E-cookbook

pizza Complete E-cookbook

summer Complete E-cookbook

breakfast Complete E-cookbook

dinner Complete E-cookbook