Chicken Breasts With Vermouth
|Chicken breasts||4 , skinned and boned|
|All purpose flour||4 Tablespoon|
|Unsalted butter||50 Milliliter (1/4 Cup)|
|Shallot||1 , finely chopped|
|Mushrooms||1⁄2 Pound, thinly sliced (250 Grams)|
|Dry white vermouth||75 Milliliter (1/3 Cup)|
|Whipping cream||250 Milliliter (1 Cup)|
Slice chicken breasts in half horizontally to make 8 thin pieces; pat dry.
Sprinkle with salt and pepper to taste; dust lightly with flour.
In large heavy skillet, melt half of the butter over medium heat; cook half of the chicken, turning occasionally, until no longer pink inside.
Repeat with remaining butter and chicken.
Remove to serving platter and keep warm.
Pour off excess fat in skillet; add shallot, mushrooms and vermouth.
Bring to boil, stirring to scrape up browned bits from bottom of pan; cook until reduced to about 1/4 cup (50 mL).
Add cream and return to boil, stirring constantly; cook until thickened slightly.
Taste and adjust seasoning.
Pour over chicken and serve immediately.