Vodka Lemon Chicken Recipes

VODKA LEMON CHICKEN

Steps:

• Char the lemon slices on both sides in a pan over a high heat and set aside.
• Return the pan to a moderate heat and add the oil.
• 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. Set aside.
• Deglaze the pan with the vodka and loosen the flavor bits at the bottom of the pan by scraping with a wooden spoon.
• 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.
• Serve the chicken breasts topped with the sauce.

VODKA PEPPER CHICKEN

Steps:

• Preheat oven to 250 degrees F.
• Mix black, white, red, and lemon pepper together in a pie dish. Rinse chicken and roll while still moist in pepper mixture to coat both sides of breast. Melt butter in a large skillet over medium heat and then add chicken, onions, and garlic. Brown the chicken on both sides.
• Add vodka and let cook until chicken is cooked through, approximately 8 minutes. Remove chicken from skillet, place on a lined pan, and keep warm in preheated oven. Add tomatoes, olives, Worcestershire, and oregano to the sauce and mix ingredients well with a wooden spoon. Let simmer for 3 to 5 minutes. Return chicken to the skillet and cook until the tomatoes break down and make a sauce, about 15 minutes.
• Place the cut potatoes in a large stockpot, cover with cold water, and add some salt. Bring to a boil, then simmer until tender when pierced with a fork, approximately 30 minutes.
• Drain well in a colander; place into a bowl for mashing. Mash the potatoes with a potato masher and add sour cream, cream cheese, milk, chives, and garlic; mix well. Serve warm.

CHICKEN VODKA RADIATORI

Steps:

• Bring a large pot of lightly salted water to a strong boil. Add radiatori and cook, stirring occasionally, until tender yet firm to the bite, 9 to 13 minutes; do not overcook.
• Meanwhile, add chicken to a medium saucepan over medium heat. Season with garlic and herb seasoning, garlic powder, and salt. Drain and discard most of the juice from the diced tomatoes; add tomatoes to the saucepan. Add 2 tablespoons vodka sauce and bring to a simmer. Add remaining vodka sauce and return to a simmer.
• Drain pasta well and return to the pot. Add sauce and stir to combine.

PENNE VODKA WITH HERBED CHICKEN

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring frequently. Drain. Return to pot.
• Meanwhile, heat marinara sauce, tomatoes with juices, basil, vodka, and crushed red pepper in heavy large saucepan over medium heat until hot, about 5 minutes. Add shredded chicken and stir until heated through.
• Add sauce to pasta and toss. Season with salt and pepper. Transfer to serving bowl. Sprinkle with cheese and serve.