Rodelle Vanilla Bean Chicken

Preparation Time: 20 min /Cooking Time: 1 hour 25 min / Servings: 4

Ingredients:
1 cup heavy cream
3 cups water
6 cloves garlic, crushed and peeled
4 sprigs fresh thyme
3/4 tsp salt
1 Rodelle Vanilla Bean, split lengthwise, seeds scraped and pod reserved
2 pounds boneless, skinless chicken breasts (about 4 breasts)
1 tbsp olive oil
1 pound sliced mushrooms
1/4 tsp fresh-ground pepper
3 tbsp dry vermouth
1 tbsp unsalted cold butter
1/16 tsp cayenne pepper
2 tbsp chopped chives

• Place the cream, 3 cups water, 3 cloves of the garlic, 2 sprigs of thyme, 1/2 teaspoon salt, and the Rodelle Vanilla Bean seeds and pod in a medium saucepan with high sides.
• Bring to a near-simmer (150° F) over medium-high heat and add the chicken.
• Reduce heat to medium-low and cook until the chicken breasts reach an internal temperature of 155° F -- about 50 minutes.
• Transfer the breasts to a small bowl and cover.
• Reserve the cooking liquid.
• Heat the olive oil in a large nonstick skillet over high heat. Add the mushrooms, pepper, remaining garlic, thyme, and salt and cook for 7 minutes.
• Carefully add the vermouth and cook for 1 more minute.
• Add the butter and the reserved cooking liquid and gently boil until the sauce is slightly thickened -- about 20 minutes.
• Discard the garlic cloves and thyme sprigs.
• Stir in the cayenne and chives.