Spicy seared Chicken with vermouth

If you end up with very large breasts, slice it in half so that it will cook more quickly. I used a homemade spicy herb mix for this (recipe below), but my mom swears by Mrs. Dash Salt-Free Extra Spicy. Julia Child said she often used vermouth in place of white wine for cooking; it has a good flavor, reduces well and holds in the pantry. I serve this with brown rice and some wilted spinach or quickly stir-fried green beans.

Spicy herbed chicken breasts with vermouth sauce
1 large chicken breasts, cut into halves
2 tablespoons +1 tablespoons olive oil
1 tablespoon lemon zest
2 teaspoons spicy herb mix
1/4 cup chicken stock
1/4 cup vermouth or white wine
1 tablespoon cream

Put the chicken into a bowl with tablespoons olive oil, lemon zest and spices and let rest for a few minutes. Heat the remaining oil over medium-high heat in a saute pan and once hot, add the chicken. Cook through on one side about five minutes. Turn over and cook through for another four minutes. Add the stock, scrape any brown bits. Add the vermouth and let reduce for one or two minutes, then cover with a lid. Steam briefly, about three minutes until cooked through. Remove the chicken. Add the cream (if using) and reduce until thickened. Pour over chicken.

Kat's Spicy Herb Blend
- 1 tablespoon each: thyme, paprika and onion powder
- 1/2 tablespoon each: cayenne, oregano, savory and red pepper flakes
- 1 teaspoon each: powdered mustard, curry powder, cumin and celery seed
- 1/2 teaspoon each: garlic powder, black pepper and coarse salt

Mix together and store in an airtight container.