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5 from 3 votes

Chicken with Herbs and Vermouth

Thinly-sliced chicken breasts sauteed in herb-infused butter and olive oil.
Prep Time5 mins
Cook Time10 mins
Course: Main Course
Cuisine: French-American
Keyword: 15 minute dinner, chicken, easy, herbs
Servings: 4


For the herbs and chicken:

  • 5 large leaves each basil and sage; 5 stems each thyme and oregano; a handful of flat-leaved parsley leaves
  • A generous tablespoon unsalted butter
  • A generous tablespoon extra virgin olive oil
  • salt and pepper to taste
  • 2 medium-size chicken breasts

For the deglazing sauce

  • 1/3 to 1/2 cup dry French vermouth (increase the amount if you want more sauce)
  • A generous tablespoon of unsalted butter


Preparing and sauteing the herbs and chicken:

  • Mince the parsley; keep other herbs whole. Set aside. Slice the chicken horizontally in half (to make 4 flat-ish pieces). Pat the chicken dry with paper towels and set aside.
  • Warm the butter and oil in a large skillet over medium heat. When the butter melts, add the herbs (excluding the minced parsley), and saute until the fat in the pan is fragrant -- 90 seconds to 2 minutes.
  • Push the herbs to one side of the pan. Scatter the exposed portion of the pan with the salt and pepper.
  • Add the chicken, and let cook until the underside browns attractively -- about 4 minutes. Then flip to brown the other side for 2-4 minutes, or until the chicken achieves an internal temperature of 165°F. Transfer the chicken to a platter. Discard the herbs -- they have given up their perfume at this point.

Making the deglazing sauce:

  • Tip the vermouth into the hot skillet. As the liquid boils, stir it with a wooden spoon, scraping up any stuck-on bits of chicken. Off heat, add the generous tablespoon of butter, and swirl the pan until the butter melts.

Finishing and serving:

  • Pour the sauce over the chicken, and then garnish with the minced parsley. Serve with such accompaniments as jasmine rice and steamed broccoli florets.