Chicken Alla Vodka

Chicken Alla Vodka combines the tanginess of a marinara with the creaminess of an alfredo.  Add a little vodka for good measure and what is there not to love?  This dish is delicious and easy to make.  It has been a favorite of mine for years and is one of the first things that I look for on an Italian restaurant’s menu.

When I make dishes like this I like to use chicken that weighs about half a pound per breast.  Anything larger than this takes much longer to cook and looks enormous on the plate.  Larger chicken breasts can be butterflied or cut in half entirely to make them thinner and easier to cook.

The biggest secret to making the vodka sauce is to be patient and to allow each ingredient to layer its flavor into the sauce in turn.  You will need to wait until the garlic and shallots are a nice golden color before adding the vodka.  Then you must cook the sauce down until the pan is almost dry before adding the cream.  Finally you can add the cheese and marinara sauce after the cream has reduced by half. This takes a while but your patience will be rewarded in the end.

This really does take a long time. This is when I like to cook the chicken, pasta and garlic bread so they will be ready to go in the oven just before meal time. 

I hope you enjoy this dish and have a chance to try it out.  It can easily be adapted to be more spicy by doubling down on the red pepper flakes or by adding cayenne pepper to give it some more heat.  Let me know what you think in the comments below.

Chicken Alla Vodka
 
Ingredients
  • 1 Package Chicken Breast
  • 1 C Flour
  • 2 Eggs beaten
  • 2 C Bread Crumbs
  • 1 C Canola Oil
  • 2T Butter
  • 4 Cloves Garlic finely chopped
  • 2 Shallots finely chopped
  • ½ T Red Pepper Flake
  • 1 C Vodka
  • 2 C Heavy Cream
  • 1 Package Mozzarella Cheese shredded
  • 2 C Marinara Sauce
  • 1 # Linguini
  • 1 Loaf of Italian Bread
  • 1 Stick Butter (4oz) room temperature
Instructions
  1. Place the flour, egg and bread crumbs into separate large bowls. Coat the chicken individually with flour, then egg and then bread crumbs being sure to coat them evenly at each step.
  2. After the chicken is breaded put the oil in a large sauté pan over medium heat. Fry the chicken for about two minutes on each side until they are a light golden brown color. Set them aside on a baking sheet and place in the oven at 350°F. This will take about 30 minutes to cook.
  3. Melt the butter over medium heat in a clean pan. Add the red pepper flakes along with half of the garlic and shallots. Cook until the garlic and shallots are a light brown. Add the vodka and continue to cook on medium heat until the pan is almost dry. Add the cream and allow to reduce by half. Finally add the marinara sauce with half of the cheese. Turn the sauce down to low heat.
  4. Mix the room temperature butter with the remaining shallots and garlic. Cut the bread into thick slices and coat each side with a generous amount of the butter mixture. Place the bread on a new baking sheet so it is ready to go into the oven just before meal time.
  5. Boil the pasta in lightly salted and oiled water. When it is cooked strain out the liquid and toss with a little oil or butter then place it back in the pot with a cover.
  6. When the chicken is cooked thoroughly spoon a small amount of sauce on each breast and top with mozzarella cheese. With the oven set to broil place the chicken back in the oven for just enough time to melt the cheese.
  7. Finally with the oven still set to broil toast the garlic bread for a few minutes on each side to give them a golden brown color.
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