Real Recipes From Real Home Cooks ®

vermouth chicken

(3 ratings)
Blue Ribbon Recipe by
Mark Gardiner
Reno, NV

I have been making this for years. I have yet to find anyone who doesn't like it. I even found a way to make it camping, lol. My recipes are very detail oriented. I make sure anyone can do it.

Blue Ribbon Recipe

This is the chicken recipe that you never knew you needed. Sweet red vermouth has a little tang, but then a touch sweet and fruity. Mixed with savory ingredients, it's fabulous. Fried nice and crisp, the chicken breasts are very juicy with tons of flavor from the Italian bread crumb and Parmesan cheese crust. We loved the creamy sauce with a hint of wine and big chunks of mushrooms. This chicken breast recipe is a touch time-consuming, but perfect for a special occasion or weekend dinner. We added a little extra wine to the mushrooms when they were cooking for more flavor. This is a great recipe!

— The Test Kitchen @kitchencrew
(3 ratings)
yield 4 serving(s)
prep time 45 Min
cook time 30 Min
method Pan Fry

Ingredients For vermouth chicken

  • 3
    boneless skinless chicken breasts
  • 2 c
    dry Italian bread crumbs
  • 1 c
    shredded Parmesan cheese
  • 1 pt
    heavy whipping cream
  • 3/4 c
    sweet red vermouth
  • 1-2 lb
    sliced mushrooms of your choice
  • 2
  • 3 Tbsp
    unsalted butter
  • 4-5 Tbsp
    olive oil
  • salt and freshly ground pepper

How To Make vermouth chicken

  • Bread crumbs and cheese in a bowl, eggs, salt, and pepper in a second bowl.
    In a large bowl, mix bread crumbs and cheese together. In a separate bowl whisk together the eggs and a little salt and pepper.
  • Chicken breasts cut into strips.
    Take chicken breasts and cut them into 1-inch strips. If you want bigger portions then cut accordingly.
  • Dipping chicken into egg wash.
    Now, take each piece of chicken and dip it into the egg wash.
  • Dipping chicken into egg wash mixture.
    Then dip into bread crumb/cheese mixture. To ensure a good coating, push down on the chicken as you are rolling it in the bread crumbs. As each piece is breaded, place it on a plate.
  • Coated chicken breasts ready to chill.
    When you are finished, wrap the plate with plastic wrap and put it in the fridge for at least 30 minutes. You can do this step several hours ahead of time.
  • Frying the chicken breasts.
    In a large heavy skillet, heat the butter and oil. When butter foams, add the chicken and cook over medium heat for 3-4 minutes on each side, or until it has a nice golden color.
  • Adding vermouth to the chicken.
    Now add the vermouth to the chicken. Put your lid on and lower the heat.
  • Vermouth simmering with the chicken.
    You want to let it simmer for about 10-12 minutes. Now you should have only a few tablespoons of sauce left in the skillet. At this point, you need to transfer the chicken to a plate. I like to put the chicken in the microwave to stay warm. You could also turn your oven on just long enough to get it warm and place chicken in there.
  • Cooking mushrooms in olive oil in a pan.
    Raise your heat and add a few tablespoons of olive oil. Once the oil has heated up add mushrooms and cracked pepper. The mushrooms will look like a lot, but they will shrink. Cook for about 8-10 minutes stirring frequently.
  • Adding cream to the mushrooms.
    Now add your cream to the pan. You do not want the heat too high as this will burn the cream and ruin it. Once the cream is boiling, begin stirring it around until it starts to get thick, this should take about 10 minutes or so.
  • Simmering mushrooms and cream.
    If you want a thicker sauce you need to simmer longer. Now is the part where salt is added, this is what brings the sauce together. When adding salt, do so a little at a time. You can always add more, but you cannot take it away. Start out with a 1/2 teaspoon of salt, and see if that is to your liking, add more if needed. You will know you are there when the sauce begins to not taste so much like straight cream. As far as the pepper, which is completely up to you, add as much as you like. I like a lot of fresh pepper in mine, but that’s me.
  • Plating Vermouth Chicken with sauce, chicken, and noodles.
    Assuming this process did not take too long, your chicken should still be nice and warm. If not you can give it a quick 1-minute zap in the microwave. If you used the oven method, be careful the plate will be hot. Now take the chicken, put it on individual plates, and spoon sauce over, and enjoy. This dish can be served over noodles or even rice. Just be sure to start either with enough time to finish when everything else is done. I hope you enjoy it!