Serves 2 - 4
1 lemon, thinly sliced
2 tablespoons extra-virgin olive oil
2 tablespoons milk
1/2 cup flour
4 large boneless, skinless chicken breasts, rinsed and patted dry
4 tablespoons vodka
5 tablespoons unsalted butter
4 tablespoons fresh lemon juice
1/2 tablespoons freshly chopped parsley
1 tablespoon freshly chopped basil
4 tablespoons capers
Salt and freshly ground black pepper
Vodka Chicken Broth
1. Quickly char the lemon slices on both sides in a medium saute pan over a high heat and set aside. Return the pan to a moderate heat and add the oil.
2. Whisk the eggs and milk in a small shallow bowl. Tip the flour into another shallow bowl. Dredge a chicken breast in the flour, and then in the egg mixture. Place immediately in the pan. Repeat with the remaining breasts and saute the chicken until golden and cooked through, approximately 5-7 minutes on each side (depending on their size). Set aside in a covered dish.
3. Deglaze the pan with the vodka and loosen the flavor bits at the bottom of the pan by scraping with a wooden spoon. Then add the butter, lemon juice, parsley, basil, capers, salt and pepper. Continue to cook until the mixture reduces by about a quarter. Return the chicken and grilled lemon slices to the pan and toss.
4. Serve the chicken breasts topped with the sauce. Boiled linguine mixed with a little of the lemon sauce makes a fine side dish.
Recipe by John Rose: Did you know the clear, odorless and tasteless spirit does wonderful things in cooking? It marinades, tenderises meat, great for de-glazing pans and adding flavor, while in cream sauces it lowers the boiling point and so helps to prevent curdling and all while delivering a unique, delectable taste. In The Vodka Cookbook, John Rose takes vodka out of the martini glass and into the kitchen with over 100 recipes. (Reprinted with permission from The Vodka Cookbook by John Rose, Kyle Books)
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Vodka Lemon Chicken
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