Chicken with Lemon and Vodka Sauce

Yes, I'm a still The Vineyard Mom even if I cook with alcohol other than wine.  This chicken dish is delicious and is made with vodka.  I have fresh lemons growing in my back yard, so this is a great dish to make using them.  I use the thinly sliced chicken breasts because they cook more evenly and quicker. You can use any vodka as long as it is not a flavored variety.  I love to pair an Albarino or Pinot Grigio with this dish.  Cheers!


Serves 4 

4-5 thinly sliced boneless/skinless chicken breasts.

2 Tbs. extra virgin olive oil.

1/4 cup all purpose flour.

4 Tbs. vodka.

4 Tbs. fresh lemon juice.

4 Tbs. butter.

1 Tbs. dried basil.

1 Tbs. fresh chopped parsley.

1/2 Tbs. salt and pepper.

1 lemon sliced for garnish.


After rinsing and drying chicken breast, salt and pepper both side of chicken breasts.  Place flour on a flat plate and dredge both sides of the breast through the flour shaking off any excess.

Put extra virgin olive oil into a large saute pan. Turn heat to medium high.

Place chicken breasts into saute pan and sprinkle basil over the top of each breast. Cook chicken breasts for 3-4 minutes per side until browned.

Put sliced lemons onto a grill pan on high heat and grill both sides until browned.  About 5 minutes.

Place chicken breasts onto a plate and cover with foil.

Deglaze the pan with the vodka.  Let the vodka reduce for 1 minute scrapping the pan to loosen brown bits.

Add lemon juice, butter and parsley.  Put chicken breast back into the pan. Let the butter melt and coat chicken with the sauce.

To serve, place chicken breast on plate and spoon sauce over the chicken.  Top with grilled lemon slice.




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