Drunken Chicken Recipe (serves 4. Prep. time 20 minutes)
2 Tbl butter
1 Tbl olive oil
1/2 lemon thinly sliced
2 Tbl capers
1/4 C vodka
2/3 C flour
1/8 tsp cumin
4 thin sliced skinless chicken breast
1 Tbl honey
Chicken should be at room temperature before cooking to maintain juices (as is the case with all meats). Salt and pepper both sides. Put flour on a plate and stir in cumin. In a large sauté pan, melt butter over medium high heat along with the olive oil. Saute the lemon slices until lightly browned. While that is going on, you’ll be dusting the chicken in the flour mix.
When the lemon is soft, push the slices off to the side and add the chicken breasts. Brown on each side about two to three minutes. Remove from pan and allow to rest on a clean plate along with the lemon slices. Remove the pan from the heat and pour in the vodka to deglaze the pan, scraping the brown bits from the bottom. Do not pour alcohol in the pan while it is on the heat! Return the pan to the burner on medium heat and stir in honey and capers. Allow sauce to reduce. Pour chicken juice back into the pan. Place chicken onto a plate and spoon sauce over the top and garnish with the lemon slices (which can be eaten if you want an intense lemon zip. It’s kind of like a caramelized lemon zest).
I served the chicken with steamed brown rice and broccoli, but asparagus would also be a nice choice for a side vegetable.
*Josh, our wine and spirits expert at Parkway Wines and Spirits got very excited when he sampled this dish. He exclaimed he had the absolute perfect wine to go along with the zippy flavors of the chicken. Josh recommends Lucas Blue white table wine from the Lucas vinyards in the Finger Lakes region.
Check out more advice and wisdom from Josh on our local experts page.
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