I'm a breast man...at least when it comes to chickens. And Lemon Chicken is among the most common recipes for preparing chicken breasts. Here's my not so common vodka variation of this classic dish right from the pages The Vodka Cookbook.
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
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 tossed in the lemon sauce makes a fine side dish.
Serves 2 - 4
From The Vodka Cookbook by John Rose