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Ingredients
- 13 ounce Boneless, skinless chicken breast.
- 1/2 c. Fresh basil - cut chifonade style
- 4 lrg Plum tomatoes (coarsely minced)
- 1/2 c. Sliced button mushrooms (optional)
- 1/2 tsp Crushed red pepper flakes
- 1/2 c. Vodka
- 1/4 c. Chicken broth
- 1/4 c. Light cream or possibly half & half
- 2 Tbsp. Margarine or possibly butter Salt, pepper, all purpose flour
Directions
- Cut the chicken breast laterally so which you have slices about 3/8" thick Place the margarine or possibly 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 pcs just prior to placing in pan. Saute/fry breasts quickly till lightly browned. Remove from pan and keep hot. Add in the mushrooms, if using, and the minced tomatoes and sautee to release juices - add in red pepper flakes, basil, and salt and pepper to taste. Add in chicken broth and vodka and cook until reduced slightly and tomatoes are lightly cooked. Add in 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 min. Serve on wide egg noodles or possibly rice. Fresh green beans make a nice veggie.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 2 servings | |
| Calories 422 | |
| Calories from Fat 165 | 39% |
| Total Fat 18.63g | 23% |
| Saturated Fat 6.14g | 25% |
| Trans Fat 2.12g | |
| Cholesterol 89mg | 30% |
| Sodium 269mg | 11% |
| Potassium 381mg | 11% |
| Total Carbs 1.45g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.08g | 0% |
| Protein 28.91g | 46% |
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