Ingredients

The following ingredients have 7 Servings
  • 2 lbs chicken tenders
  • 1 cup red vermouth
  • 2 tbs olive oil
  • 3 sprigs fresh thyme
  • 2 cloves garlic (finely minced)
  • 8 oz button mushrooms (cut in half)
  • 1 cup chicken stock
  • 1/4 cup dry sherry
  • 1/2 cup sour cream (OR creme fraiche)
  • Salt and pepper to taste

Instruction

  • Place chicken tenders in a large bowl or container that has a tight-fitting lid. Pour in the red vermouth. Marinate at least 4 hours, preferably overnight.
  • Heat oil in a large deep skillet over medium heat. Drain the chicken and pat dry. Brown chicken on both sides--this may have to be done in shifts. Remove from pan and tent with foil.
  • Turn the heat up to high and sear the mushrooms until they are a nice deep brown. Deglaze pan with the sherry then add the garlic. Stir in the chicken stock and cook over medium-high heat until the liquid is reduced to about half.
  • Whisk in the sour cream until there are no lumps/ Add the chicken back to the pan and heat through.