| 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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