Chicken Breasts in Spicy Tomato Vodka Sauce
13 ounces of boneless; skinless chicken breasts
1/2 cup of fresh basil, cut chifonade
4 large Plum tomatoes, coarsely chopped
1/2 cup of sliced button mushrooms
1/2 teaspoon of crushed red pepper flakes
1/2 cup of vodka
1/4 cup of chicken broth
1/4 cup of light cream or half & half
2 tablespoons of margarine or butter
Salt & pepper, all purpose
Recipe by John Zelenak
Cut the chicken breast laterally so that you have slices about 3/8" thick Place the margarine or butter in a large non-stick pan and heat over med-high heat. Mix the salt, pepper, and the flour and dredge the chicken breast pieces just prior to placing in pan. Sauté breasts quickly until lightly browned. Remove from pan and keep warm. Add the mushrooms, if using, and the chopped tomatoes and sauté to release juices -- add red pepper flakes, basil, and salt and pepper to taste. Add chicken broth and vodka and cook till reduced slightly and tomatoes are lightly cooked. Add the cream and stir together -- allow to reduce a bit depending on what you are serving it on. (You need more sauce for noodles and less if you choose rice.) Return the chicken breasts to the pan and cover. Lower heat to lowest setting and simmer slowly for about 5 minutes. Serve on wide egg noodles or rice. Fresh green beans make a nice veggie. 2 Servings
Posted to TNT - Prodigys Recipe Exchange Newsletter by John Zelenak on Sep 24, 1997
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