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.




Comments

Post a Comment

Popular posts from this blog

Tilapia and Warm Lentil Salad

Image
 To elevate this dish, a Fume Blanc or Sauvignon Blanc pairs perfectly.  Tilapia with Warm Lentil Salad 4 6 oz tilapia filets Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice 3 cloves of minced garlic 1 tsp Dijon mustard 1 tsp salt  1/2 tsp pepper Warm Lentil Salad 1 cup rinsed green lentils 2 tbsp extra virgin olive oil 2 tbsp red wine vinegar 2 tsp Dijon mustard 1/4 cup finely diced red onion 1/4  cup fresh parsley, chopped 4 cups of arugula 1/2 tsp salt  1/4 tsp pepper Preheat the oven to 400 degrees. Marinade: Put all the marinade ingredients into a mason jar and shake well or whisk the ingredients together in a small bowl.   Pat the tilapia filets dry with a paper towel and add them to a plastic sealable bag.  Pour the marinade over the pieces. Gently place the bag into the refrigerator for 20 minutes or up to an hour. Place marinated tilapia filets onto a lined baking sheet and bake for 10-12 minutes. Warm lentil salad: While the tilapia is marinating
Read more

Roasted Cauliflower and Garlic

  Roasted Cauliflower and Garlic 1 head of cauliflower chopped into florets 2 tbsp extra virgin olive oil 3 cloves of garlic minced 1 tsp each salt and pepper 1/2 cup grated Parmesan cheese 1/4 cup fresh parsley, chopped Preheat oven to 400 degrees. Line a baking sheet with foil. In a large bowl, toss cauliflower florets with extra virgin olive oil, garlic, salt and pepper. Spread the florets evenly  in 1 layer on the sheet pan. Roast in the oven for 15-20 minutes or until the florets are fork tender and slightly browned. Top roasted cauliflower with Parmesan cheese and fresh parsley.  Serve.
Read more

Harvest Roasted Vegetables

Image
  Harvest Roasted Vegetables 12 slices of bacon 1 lb. cleaned brussel sprouts halved 1 lb. butternut squashed, peeled, seeded and diced 1 cup fresh cranberries  1 large sprig of fresh rosemary with leaves removed and chopped 1/2 cup chopped pecans 1/2 tsp salt and 1/4 tsp pepper Optional:  Drizzle of maple syrup right before serving (approximately 1-2 tbsp.) Preheat oven to 400 degrees Line a baking sheet with foil. In a large skillet, cook bacon until crispy over high heat.  Remove bacon from the skillet and chop into small pieces.  Reserve 1/4 cup of the bacon drippings.  If you have less than 1/4 cup of bacon drippings, add extra virgin olive oil to equal 1/4 cup. In a large mixing bowl, add halved brussel sprouts, diced squash, fresh cranberries and rosemary. Drizzle bacon drippings, salt and pepper over the vegetables and mix well to combine. Spread vegetables in one layer on the baking sheet.  Bake for 40-45 minutes until vegetables are tender. Transfer vegetables to a serving di
Read more