Chicken Vermouth

Name: Chicken Vermouth
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: French
Ingredients: 2 tablespoons vegetable oil; 4 boneless, skinless chicken breasts; Salt and freshly ground white pepper to taste; 6 cloves garlic, crushed and peeled; 2 1/2 cups dry vermouth; 1/4 cup fresh lime juice; 2 tablespoons strong chicken broth; 1/3 cup fresh tarragon leaves, plus sprigs for garnish; 2 scallions, trimmed and minced; 1 cup heavy cream; 4 egg yolks, lightly beaten; 1/4 pound butter, chilled and cubed; 1 pound fettuccine, cooked

Recipe GLPRfa4996ae009f4d

French

Main Course

45 min

779 cal

Servings: 4

Stovetop

Tender poached chicken breasts in a luxurious vermouth and cream sauce enriched with egg yolks and fresh tarragon, finished with chilled butter for silky richness. Served over creamy fettuccine for an elegant French-inspired main course.

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Ingredients

2 tablespoons vegetable oil

4 boneless, skinless chicken breasts

Salt and freshly ground white pepper to taste

6 cloves garlic, crushed and peeled

2 1/2 cups dry vermouth

1/4 cup fresh lime juice

2 tablespoons strong chicken broth

1/3 cup fresh tarragon leaves, plus sprigs for garnish

2 scallions, trimmed and minced

1 cup heavy cream

4 egg yolks, lightly beaten

1/4 pound butter, chilled and cubed

1 pound fettuccine, cooked

Directions

Heat vegetable oil in a large skillet over medium-high heat. Season chicken breasts with salt and white pepper on both sides. Sear the chicken for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and set aside.
In the same skillet, add crushed garlic cloves and sauté for 1 minute until fragrant, stirring occasionally to prevent burning.
Pour in the dry vermouth and lime juice, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and add the chicken broth.
Add the fresh tarragon leaves and minced scallions to the vermouth mixture. Return the cooked chicken breasts to the skillet, nestling them in the sauce.
Simmer the chicken in the vermouth sauce for 5-8 minutes, letting the flavors meld. The sauce should reduce slightly.
In a small bowl, whisk together the heavy cream and lightly beaten egg yolks. Slowly drizzle this mixture into the simmering sauce while stirring constantly to create a smooth liaison. Do not allow the sauce to boil, as the egg yolks could scramble; maintain a gentle simmer and stir continuously for 2-3 minutes.
Remove the skillet from heat and whisk in the chilled, cubed butter one piece at a time, allowing each cube to fully incorporate before adding the next. This creates a silky, luxurious sauce. Taste and adjust seasoning with additional salt and white pepper as needed.
Place the cooked fettuccine on a serving platter or individual plates. Top with a chicken breast and spoon the vermouth-cream sauce generously over each portion. Garnish with fresh tarragon sprigs and serve immediately.

Comments

Grocery List Plus Editorial Staff4.25

This is a classic butter-and-cream weeknight that hits every Charlotte chain—vermouth and tarragon are standard in the spice aisle, fresh tarragon might force a Whole Foods run if your Harris Teeter's produce is out. The real cost driver is heavy cream and egg yolk, which push it toward $5–6 per serving once you factor in chicken breast and fettuccine; it's richer than a weeknight default, not budget-friendly. The 45-minute claim glosses over breaking down chicken and cleaning up a pan with cream sauce, so plan 50–55 minutes start to finish. This keeps in the fridge as a cold pasta salad and reheats decently in a low oven, though the cream sauce can separate slightly; best eaten the same night. It's fussy enough to feel special, simple enough for a Tuesday, and deeply satisfying to a household that eats richly.