Chicken Recipes:
Vermouth de Poulet Blanc
3 tablespoons butter
2 teaspoons sugar
12 Green Onions , thinly sliced crosswise (white and pale green parts only)
1/2 teaspoon dried thyme, crumbled
4 6- to 8-ounce Chicken Breasts (cut to a thickness of about 1/2 inches)
1/2 cup whipping cream
1/4 cup dry vermouth
The green onion tops cut into 1-inch lengths
24 fresh baby spinach leaves
2 teaspoons sugar
12 Green Onions , thinly sliced crosswise (white and pale green parts only)
1/2 teaspoon dried thyme, crumbled
4 6- to 8-ounce Chicken Breasts (cut to a thickness of about 1/2 inches)
1/2 cup whipping cream
1/4 cup dry vermouth
The green onion tops cut into 1-inch lengths
24 fresh baby spinach leaves
Place the chicken in a skillet.
Add cream and vermouth
and set this skillet aside temporarily. In a separate large skillet
Melt two tablespoons of butter over medium heat. Add sliced green
onions, raw spinich and sprinkle
with sugar and thyme. Lightly salt and pepper. Sauté 5 minutes. Pour
the liquid from the first skillet over the green onions. Reduce
heat and cover and cook until very soft, stirring occasionally, about 10
minutes. In the mean time, season chicken with salt and pepper and
sauté in butter. Arrange
the sautéed chicken on top of the green onions and spinich. Cover and cook about 8 minutes. Transfer
chicken to plates and keep warm.
<p>Servings: Serves 4.</p>
Boil sauce until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Top chicken with sauce spinish, and onions. Garnish with green onion tops.
<p>Servings: Serves 4.</p>
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