Don’t let the plain title of this recipe fool you.  This has to be one of my favorite recipes that I have come across.  Cream cheese, garlic powder, green onions, and Vermouth, make for a heavenly dinner.  Finally a use for Vermouth other than making martinis.  This recipe is from Toni’s Simply the Best cookbook.

1 Tbsp. butter
4 chicken breasts, boneless, skinless, seasoned with salt and pepper
1/2 C. dry vermouth
1 tsp. garlic powder, coarse grind
6 oz. cream cheese, softened
1/2 C. sliced green onion, for garnish

Brown seasoned chicken breasts in butter in heavy skillet, cooking until just barely done; 8 to 10 minutes on each side.  Set aside.  Pour dry vermouth in same skillet, deglazing by stirring and scraping up the browned bits from cooking the chicken, and cooking 3 minutes.  Add garlic powder.  Whisk in softened cream cheese.  (Add a little chicken stock or milk if you feel it is too thick – sauce should be consistency of heavy cream.)  Return chicken, with any accumulated juices to the pan.  Check seasoning.  Spoon some sauce over chicken garnishing with green onion.  Pass extra sauce.

TAGS | butter, cream cheese, vermouth

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