CHICKEN VERMOUTH

6 cloves garlic, crushed and peeled
2 1/2 cups dry vermouth
1/4 cup fresh lime juice
1/3 cup fresh tarragon leaves and a few sprigs for garnish
2 whole chicken breasts, halved, skinned, and boned
2 scallions, trimmed and minced
2 tbsp. strong chicken broth
1 cup heavy cream
Salt and freshly ground white pepper
1/4 lb. butter, chilled and cubed
4 egg yolks, lightly beaten
2 tbsp. vegetable oil

Mix together garlic, 1 cup vermouth, 3 tbsp. lime juice, and 3 tbsp. tarragon in a medium bowl. Add chicken, turning to coat well, cover, and refrigerate overnight.

Mix together remaining 1 1/2 cups vermouth, 1 tbsp. lime juice, and 2 tbsp. tarragon in a medium saucepan. Add scallions, chicken broth, and heavy cream, season to taste with salt and pepper, and bring to a boil over medium heat. Cook until reduced by about one-third, about 15 minutes. Reduce heat to low and whisk in butter a piece at a time. Whisk 1/2 cup vermouth sauce into egg yolks, then whisk egg mixture back into sauce. Cover and keep warm.

Heat oil in a large heavy skillet over medium heat. Remove chicken from marinade, and shake off excess. Lay chicken in hot skillet, weigh down with a heavy pan, and cook until crisp and golden, about 7 minutes. Turn chicken over, weigh down again, and cook until done, about 10 minutes.

Serve chicken over fettuccine; spoon sauce over both and garnish with tarragon sprigs.

SERVES 4
Sourcë: longtime Ranch House hostess Nancy Adams.