Chicken with Herbs and Vermouth
Thinly-sliced chicken breasts sauteed in herb-infused butter and olive oil.
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.