Vodka Lemon Chicken
Lemon chicken is among the most common recipes for preparing chicken breasts. Here's my uncommon vodka variation.
1. 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.
2. 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.
3. Deglaze the pan 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. Return chicken and grilled lemon
slices to pan and toss.
4. Place chicken breasts in plates topped with sauce. Boiled linguine
mixed with a little of the lemon sauce makes a fine side dish.
Serves 2-4
1 lemon, sliced thin
2 tablespoons extra-virgin olive oil
2 eggs
2 tablespoons of milk
75g (3oz) of flour
4 large skinless chicken breasts, rinsed and patted dry
4 tablespoons of vodka
5 tablespoons of unsalted butter
4 tablespoons fresh lemon juice
1/2 tablespoon parsley, chopped
1 tablespoon basil, chopped
4 tablespoons capers
Salt & freshly ground black pepper to taste
