- 4
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Ingredients
- Vermouth Sauce
- 1 tablespoon vegetable oil
- 1 shallot, minced
- Table salt
- 3/4 cup low-sodium chicken broth
- 1/2 cup dry vermouth or white wine
- 3 tablespoons unsalted butter, cut into 3 pieces and chilled
- 2 teaspoons minced fresh tarragon or 1 teaspoon dried
- Ground black pepper
Preparation
Step 1
Add the oil to the skillet after cooking the chicken and return to medium-high heat until shimmering.
Add the shallot and 1/4 teaspoon salt and cook until softened, about 2 minutes. Stir in the broth and vermouth, scraping up any browned bits, and simmer until reached and slightly syrupy, about 8 minutes.
Stir in any accumulated chicken juices. Turn the heat to low and whisk in the butter, one piece at a time. Off the heat, stir in the tarragon and season with salt and pepper. Spoon the sauce over the chicken before serving.