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3/4 oz butter
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1 tbsp olive oil
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1 garlic clove, minced
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1 lb chicken breasts, cut in smallish chunks
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1 oz. dry vermouth
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100 ml chicken stock
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85 ml heavy cream
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Salt and pepper
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In a skillet, heat the butter and the olive oil. Saute the garlic for 1 minute. Brown the chicken on all sides, stirring.
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Add the chicken stock, cream and vermouth. Cover. Reduce the heat and simmer until the chicken is cooked through. Season to taste. Serve.