When we returned from vacation, we wanted some lighter meals after 2 weeks of eating at restaurants. We also were "vacation tired" so we didn't want to spend too much time in the kitchen. Our solution: Chicken with Vermouth-Sage Pan Sauce served with a salad of arugula, spiralized apple, walnuts, and the about to expire goat cheese.
Pour sauce over chicken and eat.
This was delicious. The sauce had great flavor from the browned bits, shallot, sage, and vermouth. It actually ended up having a bit too much shallot flavor for me since after 2 nights of "marinating" the sauce started to bother my stomach. So I stopped eating it, but not because it wasn't super yummy, simply because my stomach was reacting to too much shallot. I think next time we might strain out the shallot but keep it "on the side" for SP.
Recipe here and here.