1. Season chicken with pepper and salt on both sides. 2. Heat oil in a medium skillet over medium heat; add crushed red pepper & let flavor your oil for 2 minutes. 3. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. 4. Transfer to a plate and tent with foil to keep warm. 5. Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds:. (we allowed it to cook a bit longer to caramelize). 6. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. 7. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. 8. Pour in broth and cook until reduced by half, 1 to 2 minutes. 9. Stir in cream and chives (or scallions); return to a simmer. 10. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute. 11. Serve on a platter with the parslied noodles, a nice bottle of wine with a salad of greens. ---------------------------------------------------------------------------
Nutrition
Ingredients
