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Really nice and flavorful recipe. Highly recommended.
Notes - I generally like basil, but would omit it here - I don't think it's necessary and its addition starts to overcomplicate a dish that is otherwise simple but wonderfully flavorful.
I was unable to find 12 oz. chicken breasts, and had to use 16 oz breasts. I compensated by frying skin-side-down for the full 8 minutes, and then frying an additional 5 minute skin-side-up before proceeding with the rest of the recipe; then went the full 25 minutes in the oven, which brought the chicken to a little over 150° - cooked but still moist. Worked well.
The vermouth is critical in elevating the dish from a nice roast chicken to something with more going on; it adds subtle but unmistakable herbal notes to the final dish.