Chicken Vermouth

Ingredients

• 2 tablespoons butter 
• 0.3 cup vermouth dry
• 0.5  onion chopped
• 4 servings salt and pepper to taste
• 4  chicken breast halves boneless skinless
• 1 cup cup heavy whipping cream sour

Equipment

• frying pan
• sauce pan

Directions

1. Heat 4 tablespoons butter in a large heavy skillet over medium heat. Cook chicken breasts until golden brown, turning once.
2. Pour in 1/2 cup vermouth. Cover, and simmer until no longer pink, and juices run clear, about 15 minutes.
3. In a saucepan, heat 2 tablespoons butter over medium heat.
4. Saute onion until soft and translucent, but not brown. Stir in 1/4 cup vermouth and sour cream; remove from heat. When chicken is done, pour sauce over. Season with salt and pepper.
5. Heat only long enough to warm the sauce, but do not boil.