6 TB butter, divided
4 boneless, skinless chicken breast halves
3/4 c dry Vermouth, divided
1/2 c onion, finely chopped
1 c sour cream
salt and pepper to taste
DirectionsHeat 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; simmer until no longer pink, and juices run clear, about 15 minutes.
In another saucepan, heat the remaining 2 tablespoons of butter over medium heat. Sauté onion until soft and translucent, but not brown. Stir in remaining 1/4 c Vermouth and the sour cream; remove from heat.
when chicken is done, our sauce over. Season with salt and pepper. Heat only long enough to warm the sauce, but do not boil.