Sweet Vermouth Chicken Recipe

Name: Sweet Vermouth Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 8 (6-ounce) skinless, boneless chicken breast halves; 1/2 teaspoon salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 2 cups sliced mushrooms; 1 cup frozen pearl onions; 1 teaspoon minced garlic; 1 tablespoon all-purpose flour; 1 cup sweet vermouth; 1 cup peeled roasted chestnuts; 1 cup fat-free, less-sodium chicken broth; 1 tablespoon chopped fresh parsley; 1 teaspoon chopped fresh tarragon; 1/4 cup dried cranberries

Servings: persons

Cooking spray
8 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 cups sliced mushrooms
1 cup frozen pearl onions
1 teaspoon minced garlic
1 tablespoon all-purpose flour
1 cup sweet vermouth
1 cup peeled roasted chestnuts
1 cup fat-free, less-sodium chicken broth
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh tarragon
1/4 cup dried cranberries

1
Preheat oven to 350u00b0.
2
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add half of chicken to pan, and cook 2 minutes on each side or until lightly browned. Place on a jelly-roll pan coated with cooking spray. Repeat procedure with remaining chicken. Bake at 350u00b0 for 25 minutes or until chicken is done.
3
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms, onions, and garlic to pan. Sprinkle flour over the mushroom mixture, and cook for 2 minutes or until flour is lightly browned, stirring constantly. Add 1 cup vermouth to pan, scraping pan to loosen browned bits, and boil for 30 seconds. Add chestnuts, broth, parsley, tarragon, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; return to a boil. Reduce heat, and simmer until sauce is reduced to 2 cups (about 10 minutes). Add cranberries to pan, and cook for 2 minutes.

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Cooking spray, 8 (6-ounce) skinless, boneless chicken breast halves, 1/2 teaspoon salt, divided, 1/2 teaspoon freshly ground black pepper, divided, and more.

Yes, Sweet Vermouth Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Vermouth Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions