| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 2 | (nice port | ||
INGREDIENTS
| 13 | oz | Boneless; skinless chicken breast. |
| 1/2 | c | Fresh basil – cut chifonade style |
| 4 | lg | Plum tomatoes (coarsely chopped) |
| 1/2 | c | Sliced button mushrooms (optional) |
| 1/2 | ts | Crushed red pepper flakes |
| 1/2 | c | Vodka |
| 1/4 | c | Chicken broth |
| 1/4 | c | Light cream or half & half |
| 2 | tb | Margarine or butter |
| Salt; pepper, all purpose flour |
INSTRUCTIONS
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. Saute breasts quickly until lightly browned. Remove from pan and keep warm. Add the mushrooms, if using, and the chopped tomatoes and sautee 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. Posted to TNT - Prodigy's Recipe Exchange Newsletter by John Zelenak <johnzee@injersey.com> on Sep 24, 1997
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