Chicken Vermouth

Chicken Vermouth


"Excellent for a dinner party - easy too! Chicken breasts can be cooked ahead of time, and re-warmed, leaving the sauce for the end!"

Ingredients 35 m {{adjustedServings}} servings 483 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 30.8 g
  • 47%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 29.5 g
  • 59%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 234 mg
  • 9%

Based on a 2,000 calorie diet

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  1. Heat 4 tablespoons butter in a large heavy skillet over medium heat. Cook chicken breasts until golden brown, turning once. Pour in 1/2 cup vermouth. Cover, and simmer until no longer pink, and juices run clear, about 15 minutes.
  2. In a saucepan, heat 2 tablespoons butter over medium heat. Saute onion until soft and translucent, but not brown. Stir in 1/4 cup vermouth and sour cream; remove from heat. When chicken is done, pour sauce over. Season with salt and pepper. Heat only long enough to warm the sauce, but do not boil.
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Reviews 9

  1. 10 Ratings


This is absolutely wonderful. The sauce is great over rice.


I think there should be less butter used in general, and this will make for a thicker sauce. I can see how it would be really great with rice, however. Just add some salt and pepper to taste and it's not too bland, but don't expect an explosion of flavor.


I have to confess that I made this mostly to use up a bunch of extra vermouth I had laying around. I didnt really have very high hopes for it, so I wasn't disappointed. I wouldn't say that it lacked flavor, it was very strong with the vermouth flavor. But something about the sour cream sauce made it appear very unappetizing. Overall, I would say that it wasn't bad, but I wouldn't make it again. I'll just have a martini next time I need to use up vermouth.