Chicken With Vodka Sauce Recipes

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VODKA SAUCE CHICKEN PARMESAN



Vodka Sauce Chicken Parmesan image

Move over penne: Classic, creamy and vibrant vodka sauce has a new home on top of crispy chicken Parmesan.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 boneless, skinless chicken breasts (about 1 pound total)
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs
1 cup seasoned breadcrumbs
1 1/2 cups vegetable oil
One 15-ounce jar vodka sauce, warmed
1/4 cup freshly grated Parmesan
1 cup shredded mozzarella
1/4 cup fresh flat-leaf parsley leaves, finely chopped

Steps:

  • Preheat the oven to broil. Place a wire rack inside each of 2 rimmed baking sheets.
  • Cut the chicken breasts in half horizontally through the middle (like slicing a bagel) making 4 roughly equal pieces. Place a sheet of plastic wrap on a cutting board. Put 1 chicken piece in the center of the plastic wrap and top with another sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to a prepared baking sheet. Repeat with the remaining chicken pieces.
  • To set up a standard breading station, mix the flour, 1 tablespoon salt and 1/2 teaspoon pepper in a shallow dish. Beat the eggs and 1/2 teaspoon salt in a second shallow dish. Place the breadcrumbs in a third shallow dish.
  • Dredge 1 piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumbs, turning to coat on both sides and packing the crumbs into any crevices. Return the chicken to the baking sheet and repeat with the remaining chicken pieces.
  • Heat the oil in a large skillet over medium-high heat (you will know the oil is ready if you drop a few breadcrumbs into the skillet and they immediately sizzle). Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side, turning with tongs. Transfer to the other prepared baking sheet. Make sure the oil is hot again before repeating with the remaining 2 pieces of chicken.
  • Spread 1/4 cup vodka sauce onto each piece of chicken then top each with 1 tablespoon Parmesan and 1/4 cup mozzarella. Broil until the cheese melts and browns in spots, 3 to 5 minutes. Pour the remaining vodka sauce onto a serving platter and top with the chicken pieces. Sprinkle with the parsley.

CHICKEN THIGHS WITH TOMATO-VODKA SAUCE



Chicken Thighs with Tomato-Vodka Sauce image

I originally invented this scrumptious dish to celebrate a friend's 21st birthday, and it has since become a quick and easy family favorite. -Karen Kuebler, Dallas, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

4 boneless skinless chicken thighs (about 1 pound)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 tablespoon olive oil
4 celery ribs, thinly sliced
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 cup vodka
1 teaspoon grated lime zest
2 tablespoons lime juice
1 teaspoon Worcestershire sauce
4 lime wedges
1 tablespoon chopped celery leaves
Hot pepper sauce and celery salt, optional

Steps:

  • Pound chicken thighs slightly with a meat mallet to uniform thickness; sprinkle with salt and pepper. In a large skillet, heat butter and oil over medium heat; brown chicken on both sides. Remove and keep warm., In same pan, add celery; cook and stir 3-4 minutes or until tender. Return chicken to pan. Add tomatoes, vodka, lime zest, lime juice and Worcestershire sauce; bring to a boil. Reduce heat; simmer, covered, 4-5 minutes or until a thermometer inserted in chicken reads 170°. Serve with lime wedges, celery leaves and, if desired, hot pepper sauce and celery salt.

Nutrition Facts :

VODKA LEMON CHICKEN



Vodka Lemon Chicken image

Make and share this Vodka Lemon Chicken recipe from Food.com.

Provided by Alia55

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

1 lemon, thinly sliced
2 tablespoons extra virgin olive oil
2 eggs
2 tablespoons milk
1/2 cup flour
4 boneless skinless chicken breasts, rinsed and patted dry
4 tablespoons vodka
5 tablespoons unsalted butter
4 tablespoons fresh lemon juice
1/2 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
4 tablespoons capers
salt
black pepper

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.

Nutrition Facts : Calories 458.8, Fat 25.7, SaturatedFat 11.4, Cholesterol 213.4, Sodium 374.1, Carbohydrate 17.1, Fiber 2.1, Sugar 0.6, Protein 33

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