Sage-Vermouth Sauce
Goes well with Sauteed Chicken Breast Cutlets
Ingredients
- 1 large shallot, minced
- ¾ cup low-sodium chicken broth
- ½ cup dry vermouth
- 4 fresh sage leaves, each leaf torn in half
- 3 tablespoons unsalted butter, cut into 3 pieces
- Salt and ground black pepper
Directions
- Using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add shallot, then set skillet over medium-high heat and cook, stirring frequently, until shallot is softened, about 1 1/2 minutes.
- Add chicken broth, vermouth, and sage; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes.
- Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper and discard sage.
- Spoon sauce around chicken breasts and serve immediately.
Source: America's Test Kitchen