Culinary Disasters

For this dish you will need:

• 3-4 boneless skinless chicken breasts
• 1 cup of dry vermouth
• 1/2 cup of chicken stock
• 10 pearl onions quartered
• 3 cloves of garlic chopped finely
• 1 tb of sage
• 1 tb of capers
• 1/4 cup all purpose flour
• 1 tb of butter
• 1 tb of cream
• Kosher salt and black pepper

Preheat your oven to 400 degrees.

Salt and pepper the chicken breasts.  Place the flour in a bowl and roll the chicken breasts in the flour to cover.  Shake any excess off and place on a plate to rest.

In an oven proof pan over medium heat melt the TB of butter.  Add in the chicken breasts and brown on all sides (about 10 minutes total).  After the breasts are browned removed them from the pan and set aside.

Add in the pearl onions and cook till softened (about 5 minutes).  Add in the garlic and cook for another minute.

Pour in the vermouth, bring to a boil, and reduce by 1/3 (about 5 minutes).  Make sure to scrape the bottom of the pan to free up any stuck bits.

Add in the chicken stock, chicken, cover, and place in the oven till done (about 25 minutes). 

 Once the chicken is done remove it from the oven and from the pan.  Stir in the tb of cream, sage, and capers into the pan. 

 

Serve with the sauce poured over the chicken. 

Tags: Quick, chicken //