When chicken breasts are too dry and fish fillets seem tasteless, try this quick, delicious sauce. It can also become a marinade for leftover chicken and fish. Set the leftovers in the sauce, and let them marinate in the refrigerator; eat them the next day, at room temperature, heated, or in a sandwich.
- 3 tablespoons -extra--virgin olive oil
- 3 cups sliced onions
- 2 fresh bay leaves
- 1 teaspoon kosher salt
- 2 cups dry vermouth
- 2 tablespoons lemon juice
- 1 tablespoon cold unsalted butter
- 1 tablespoon chopped fresh Italian parsley
In a large skillet, over medium heat, heat the olive oil. When the oil is hot, add the onions and bay leaves, and season with the salt. Cook until onions are slightly wilted, about 5 minutes.
Add the vermouth and lemon juice, and bring to a simmer. Cook until onions are very tender, about 40 minutes. Increase the heat to bring to a boil, and reduce until the sauce is thick. Whisk in the cold butter and parsley, and serve or use as a marinade.
This sauce will keep well in the freezer for 3 to 4 weeks, but don’t add the parsley till you’re ready to use it.