Chicken Breasts in Vermouth

Recipe courtesy of NatalieC99

4 boneless chicken breasts

1 cup of flour

1 teaspoon of sage

3 tablespoons of unsalted butter (or olive oil)

? cup dry vermouth

1 tablespoon of fresh lemon juice

Salt and freshly ground pepper

Zest of 1 lemon

Mix the flour and sage together. Dust the breasts lightly with the flour mixture and then shake off excess.

Melt the butter* in a sauté pan over medium heat. Add the chicken breasts and sauté turning as they become golden. Transfer to a warmed plate; keep warm.

Pour the vermouth into the pan and bring to a boil over high heat. Deglaze the pan by stirring to dislodge and browned bits; boil until the sauce is reduced by one half, 2 to 3 minutes. Add lemon juice and season to taste with salt and pepper.

Pour the sauce over the chicken breasts, sprinkle with lemon zest.