Spiced Pan-Seared Chicken with Vermouth Butter Sauce

Ingredients:

• 2 chicken breasts
• Paprika
• Oregano (dried)
• Thyme (dried)
• Cinnamon
• Salt
• Garlic powder
• 1 clove of garlic (minced)
• Pepper
• Onion powder
• Olive oil
• 2 tbsp of cold butter
• 1/4 cupish extra dry vermouth
• 1/2 cup Chicken stock

Steps:

1. Heat a stainless steel pan to medium heat. It should be hot enough to produce the Leidenfrost effect.
2. Beat your chicken with a meat mallet until thin.
3. Season generously with salt, pepper, garlic powder, onion powder, paprika, oregano, and a dash of cinnamon on both sides of the chicken.
4. Add 2 tbsp of high smoke point oil to your stainless steel pan and add your chicken.
5. Cook for 5 minutes WITHOUT disturbing it. Flip. Cook 5 minuts. Cover and cook till internal temp reaches 165-170.
6. Remove chicken and lay aside to rest.
7. Add your minced garlic to the pan and fry until fragrant.
8. Add 1/4 cupish of dry vermouth to the pan to deglaze (it will help lift the hard crispy stuff off your pan and provide a base for our sauce).
9. Cook off for a few seconds then add about 1/2 cup of chicken stock.
10. Season to taste with salt and pepper and thyme.
11. Cook and reduce. Once reduced by 1/3-1/2 of what was originally in the pan, take off the heat completely and add 2 tbsp of cold butter cut into 4 pieces to pan and mix sauce until thickened.
12. Cut the chicken and top with the sauce.