Crispy chicken breasts infused with herbs, served with a rich sage-vermouth pan sauce.
Bone-in Split Chicken Breasts, trimmed, brined if desired
0 oz
to taste
Pepper
to taste
tablespoons
Shallots, minced
each
cups
cups
Fresh Sage Leaves, each leaf torn in half
each
Unsalted Butter, cut into 3 pieces and chilled
tablespoons