Contributed by World Recipes Y-Group
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- 4 boneless and skinless chicken breasts
- salt, pepper and flour
- 2 tbsp vegetable oil
- ½ cup vodka
- 1 cup chicken broth
- 2 tbsp fresh lemon juice
- 2 cups diced tomatoes (canned tomatoes are just fine. use the ones with roasted garlic included if you can find them. drain off the excess juice)
- ½ cup heavy cream or half and half
- 1 bunch scallions, minced
- Remove the chicken breasts from the package and wash. Set aside.
- In a large storage bag, put in one-half cup of flour, a half teaspoon of salt and a half teaspoon of pepper (or to taste).
- Shake the combination until well mixed.
- Now, one at a time, add the chicken breasts.
- Shake them until they're coated with flour.
- Set each one aside as you've coated it. Toss out any leftover coating mixture.
- Depending on how big your chicken breasts are, it might even take a bit more flour.
- Heat the vegetable oil on medium high and add the chicken breasts, breast-side down first.
- Saute until that side of the chicken is golden brown. This should take just a few minutes.
- Turn over and lightly brown the underside of the chicken breast.
- Remove the chicken from the saute pan and put it in an ovenproof dish. Do not wash out the saute pan!
- Put the chicken in the oven at 400 degrees to finish the chicken by roasting it. This should take no more than 20 minutes to a half hour.
- While the chicken is in the oven, you are going to finish your sauce. Use the same pan that has the drippings in it.
- With the stove burner turned off, deglaze the pan by pouring in the vodka. Do not do this with the burner on or you'll risk singing your eyebrows or worse!
- Use a wooden spoon to scrape up the bits in the bottom of the pan.
- Add the chicken broth and the lemon juice. You'll want to reduce this mixture by about 25%. Do not do this on medium high heat.
- Then add the tomatoes and the heavy cream. Turn to medium low.
- You are just trying to get the sauce to start to thicken up. Stir often.
- When the sauce is finished, turn off the burner if the chicken is not ready yet.
- You can re-heat the sauce in a few minutes when the chicken is finished.
- To test your chicken, you can cut a small slice into it; if the juices run clear and you don't see pink, you're ready to go.
- Put the chicken on the plate. Spoon sauce on top and then sprinkle with the green onion pieces for color.
- If you are serving the dish with potatoes and a veggie, you can sprinkle the whole plate with the onions.
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