Baked Chicken Breasts in Sauce
Prep: 15 min
Cook: 35 min
Total: 50 min
Serves: 4
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Here is a chicken dish with real restaurant polish. The breasts bake gently until firm, then get draped in a velvety cream sauce reduced with vermouth and studded with briny pimento-stuffed olives. Served over buttered egg noodles and scattered with parsley, it strikes that lovely balance between rich and elegant, perfect for a quiet dinner when you feel like treating yourself.
Ingredients
Ingredients
- 1 - Butter
- 3 - Chicken - Skinned
- 1 1/2 Tsp Salt
- 1 - Black Pepper
- 1 - Garlic Salt
- 1/4 Cup Chicken Broth
- 1/4 Cup Dry Vermouth
- 1 Cup Heavy Cream
- 1/2 Cup Pimento-Stuffed Green Olives - Sliced
- 5 Cups Boiling Water
- 2 Cups Egg Noodles
- 2 Tbsp Parsley - Chopped
Directions
Directions
- Melt 1/4 cup butter in large skillet with heat-proof handle over low heat.
- Cut chicken breasts in half; sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and dash of garlic salt.
- Place chicken in butter; turn to coat on both sides.
- Remove from heat.
- Bake at 400 degrees for 8 to 15 minutes or until chicken is white and firm to touch.
- Place chicken on warm platter; cover with foil.
- Add chicken broth and vermouth to skillet; boil for 15 to 20 minutes or until reduced by half.
- Add cream; simmer, stirring constantly, until thickened.
- Add olives; simmer for 1 minute longer.
- Add remaining salt, 1 teaspoon butter and dash of pepper to boiling water; stir in noodles.
- Cook for 15 minutes or until tender; drain.
- Place on platter; place chicken on noodles.
- Season sauce with additional salt, if needed; pour over chicken.
- Garnish with parsley.
Nutrition
Per serving · 4 servingsCalories
670
Fat
45 g
Saturated fat
24 g
Carbohydrates
38 g
Sugar
2 g
Fiber
2 g
Protein
34 g
Sodium
1,200 mg
Cholesterol
180 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 - Butter
- 3 - Chicken - Skinned
- 1 1/2 Tsp Salt
- 1 - Black Pepper
- 1 - Garlic Salt
- 1/4 Cup Chicken Broth
- 1/4 Cup Dry Vermouth
- 1 Cup Heavy Cream
- 1/2 Cup Pimento-Stuffed Green Olives - Sliced
- 5 Cups Boiling Water
- 2 Cups Egg Noodles
- 2 Tbsp Parsley - Chopped
