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Vodka Lemon Chicken Print Email


1 lemon, sliced thin
2 TBS extra-virgin olive oil
2 eggs
2 tablespoons of milk
3 oz flour for dredging
4 large skinless chicken breasts, rinsed and patted dry
4 TBS of vodka
5 TBS of unsalted butter
4 TBS fresh lemon juice
1/2 TBS parsley, chopped
1 TBS basil, chopped
4 TBS capers
Salt & freshly ground black pepper to taste

In a medium sauté pan over a high heat, quickly char the lemon slices on both sides and set aside. Reduce pan to a moderate heat.

Whisk eggs and milk in a small shallow bowl. Pour flour in another shallow bowl. Dredge a chicken breast in flour, and then in egg mixture. Place immediately in pan. Repeat with remaining breasts. Sauté chicken until golden and cooked through — approximately 5-7 minutes on each side (depending on the size of the breast). Set chicken aside in a covered dish.

Deglaze the pan off the flame with the vodka and loosen the flavour bits at the bottom of the pan by scraping with a wooden spoon. Then add butter, lemon juice, parsley, basil, capers, salt & pepper. Continue to cook until mixture reduces by about 1/4 (take care, the vodka may ignite). Return chicken and grilled lemon slices to pan and toss.

Place chicken breasts in plates topped with sauce. Boiled linguine mixed with a little of the lemon sauce makes a fine side dish. – The Vodka Cookbook
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