Vermouth Chicken With Goat Cheese Sauce

• 3 tablespoons butter
• 2 lbs boneless skinless chicken breasts (incredible with skin, but higher fat)
• 1 medium onion, chopped
• 1 garlic clove, crushed
• 23 cup dry vermouth
• 12 cup chicken broth (or stock)
• 3 ounces goat cheese, soft and mild (( at room temp, prefer montrachet)
• 14 cup creme fraiche (or sub sour cream or a combo of 2T heavy cream and 2T sour cream- I used this mix)
• 14 cup chives, chopped (optional)

1. ((((If desired for the non-low carbers eating w/ you- prepare 2 large red skinned potatoes, peeled, boiled in salted water until tender, about 15 minutes, drained and reserved- keep warm)))).
2. Melt butter on medium in large heavy skillet.
3. Season chicken w/ salt & pepper.
4. Place skin side down in hot skillet, add onion and garlic.
5. Cook skin side down w/out messing with it for about 8-10 minutes, skin should be brown.
6. Turn chicken, cook 2-3 minutes more.
7. Add vermouth and stock to skillet.
8. Cover and simmer until chicken appears to be cooked through, 5-10 minutes, depending upon size of pieces.
9. Transfer chicken to baking dish, set aside.
10. (Preheat broiler for final step now- I use toaster oven broiler for this).
11. Boil liquid in skillet until thickened to sauce consistency, about 15 minutes.
12. Reduce heat to medium-low, add goat cheese and stir 'til smooth and melted.
13. Add creme fraiche or the substitute.
14. Taste and season w/ salt and pepper.
15. Broil chicken skin side up until browned, about 5minutes.
16. To serve: place chicken on plate, top with sauce.
17. For non low-carbers, place potatoes down first, then chicken on top of potatoes, then sauce on top of chicken.

butter, chicken breasts, onion, garlic, chicken broth, goat cheese, creme fraiche, chives

Taken from www.food.com/recipe/vermouth-chicken-with-goat-cheese-sauce-417465 (may not work)