Chicken Vermouth

Name: Chicken Vermouth
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 6 cloves garlic, crushed and peeled; 2 1 ⁄ 2 cups dry vermouth; 1 ⁄ 4 cup fresh lime juice; 1 ⁄ 3 cup fresh tarragon leaves and a few sprigs for garnish; 2 whole chicken breasts, halved, skinned, and boned; 2 scallions, trimmed and minced; 2 tbsp. strong chicken broth; 1 cup heavy cream; Salt and freshly ground white pepper; 1 ⁄ 4 lb. butter, chilled and cubed; 4 egg yolks, lightly beaten; 2 tbsp. vegetable oil; 1 lb. fettuccine, cooked

Serves
serves 4

Here is another delectable dish from the Ranch House restaurant. The original recipe came from longtime Ranch House hostess Nancy Adams. The restaurant now uses this version.

Ingredients

6 cloves garlic, crushed and peeled
2 ¹⁄₂ cups dry vermouth
¹⁄₄ cup fresh lime juice
¹⁄₃ cup fresh tarragon leaves and a few sprigs for garnish
2 whole chicken breasts, halved, skinned, and boned
2 scallions, trimmed and minced
2 tbsp. strong chicken broth
1 cup heavy cream
Salt and freshly ground white pepper
¹⁄₄ lb. butter, chilled and cubed
4 egg yolks, lightly beaten
2 tbsp. vegetable oil
1 lb. fettuccine, cooked

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Instructions

Step 1

Mix together garlic, 1 cup of the vermouth, 3 tbsp.of the lime juice, and 3 tbsp. of the tarragon in a medium bowl. Add chicken, turning to coat well, cover, and refrigerate overnight.

Step 2

Mix together remaining 1 ½ cups vermouth, 1 tbsp. lime juice, and 2 tbsp. tarragon in a medium saucepan. Add scallions, chicken broth, and heavy cream, season to taste with salt and pepper, and bring to a boil over medium heat. Cook until reduced by about one-third, about 15 minutes. Reduce heat to low and whisk in butter a piece at a time. Whisk ½ cup vermouth sauce into egg yolks, then whisk egg mixture back into sauce. Cover and keep warm.

Step 3

Heat oil in a large heavy skillet over medium heat. Remove chicken from marinade, and shake off excess. Lay chicken in hot skillet, weigh down with a heavy pan, and cook until crisp and golden, about 7 minutes. Turn chicken over, weigh down again, and cook until done, about 10 minutes.

Step 4

Serve chicken over fettuccine; spoon sauce over both and garnish with tarragon sprigs.

Mix together garlic, 1 cup of the vermouth, 3 tbsp.of the lime juice, and 3 tbsp. of the tarragon in a medium bowl. Add chicken, turning to coat well, cover, and refrigerate overnight.
Mix together remaining 1 ½ cups vermouth, 1 tbsp. lime juice, and 2 tbsp. tarragon in a medium saucepan. Add scallions, chicken broth, and heavy cream, season to taste with salt and pepper, and bring to a boil over medium heat. Cook until reduced by about one-third, about 15 minutes. Reduce heat to low and whisk in butter a piece at a time. Whisk ½ cup vermouth sauce into egg yolks, then whisk egg mixture back into sauce. Cover and keep warm.
Heat oil in a large heavy skillet over medium heat. Remove chicken from marinade, and shake off excess. Lay chicken in hot skillet, weigh down with a heavy pan, and cook until crisp and golden, about 7 minutes. Turn chicken over, weigh down again, and cook until done, about 10 minutes.
Serve chicken over fettuccine; spoon sauce over both and garnish with tarragon sprigs.