Supremes En Vermouth
Submitted by mxmcknight
Chicken breasts dipped in sour cream, rolled in herb stuffing crumbs, then baked with butter and dry vermouth. Served with a creamy mushroom-vermouth sauce that turns weeknight chicken into a French-inspired feast.
YIELD
6 servingsPREP
15 minCOOK
50 minREADY
1 hrsFancy enough for dinner guests, simple enough for a Tuesday. That’s the sweet spot right there.
Boneless chicken breasts get coated in sour cream, rolled through seasoned herb stuffing crumbs, and tucked into a baking dish with melted butter and a splash of dry vermouth.
The sour cream keeps the chicken impossibly moist while the crumb coating turns golden and crispy in the oven.
The real star, though, is the sauce: cream of mushroom soup loosened with half-and-half and a generous pour of vermouth, heated until it bubbles into a silky, wine-scented gravy.
Spoon it over the chicken and serve with rice or egg noodles to catch every drop.
Kitchen Tips
- Use dry vermouth, not sweet. Sweet vermouth will throw off the balance and make the sauce cloying.
- Crush the herb stuffing mix finer if you want a tighter, more uniform crust. Leave it coarser for a rustic, craggy texture.
- Don’t skip the sour cream dip. It acts as the glue for the breadcrumbs and bastes the chicken from the inside as it bakes.
Ingredients
Directions
Skin and bone chicken breasts, cut each in half and dip in sour cream.
Roll in bread crumbs, roll up and place in greased baking pan.
Drizzle with melted butter and vermouth and bake at 350℉ (180℃). for 40 to 45 minutes.
Serve with a sauce made of 1 can condensed Cream of Mushroom (or cream of chicken or both) soup diluted with half a can of light cream and a vermouth and heated to bubbling.
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