Directions:
- Heat 4 tablespoons butter in a large heavy skillet over medium heat. Cook chicken breasts until golden brown, turning once. Pour in 1/2 cup vermouth. Cover, and simmer until no longer pink, and juices run clear, about 15 minutes.
- In a saucepan, heat 2 tablespoons butter over medium heat. 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. Heat only long enough to warm the sauce, but do not boil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 546.45 Kcal (2288 kJ) | ||
| Calories from fat | 275.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.66g | 47% | |
|---|---|---|---|
| Cholesterol | 205.16mg | 68% | |
| Sodium | 806mg | 34% | |
| Potassium | 812.61mg | 17% | |
| Total Carbs | 11.47g | 4% | |
| Sugars | 0.55g | 2% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 49.85g | 100% | |
| Vitamin C | 1.5mg | 3% | |
| Vitamin A | 0.2mg | 7% | |
| Calcium | 98.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 146.54 Kcal (614 kJ) | ||
| Calories from fat | 73.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.22g | 47% | |
|---|---|---|---|
| Cholesterol | 55.02mg | 68% | |
| Sodium | 216.14mg | 34% | |
| Potassium | 217.91mg | 17% | |
| Total Carbs | 3.08g | 4% | |
| Sugars | 0.15g | 2% | |
| Dietary Fiber | 0.07g | 1% | |
| Protein | 13.37g | 100% | |
| Vitamin C | 0.4mg | 3% | |
| Vitamin A | 0.1mg | 7% | |
| Calcium | 26.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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