Chicken in a Tomato Vodka Sauce

If you're looking for a simple chicken dish to make at home with a restaurant feel, then this is it. It's especially nice if you're looking to host a large get together as you can prepare this the night before, then place in the oven to finish cooking when you're ready. If you are looking to prepare this for a crowd, I would suggest you purchase chicken tenderloins instead so that it makes the pieces uniform in size and there is less work since you won't have to slice the chicken into portion sizes. The sauce is wonderfully light and the combination of fresh tomatoes, vodka and a touch of heavy cream give this dish an aromatic flavor. Serve this with rice and a vegetable or salad and you have a complete meal. 

Chicken in a Tomato Vodka Sauce
Prep Time: 30 minutes Cook Time: 30 minutes  Total Time: 1 hour    Serves: 8

Ingredients

• 4- 6oz. Boneless Chicken Breasts
• 3/4 c. All-Purpose Flour
• 2 tbsp. Extra Virgin Olive Oil
• 3 Scallions, chopped
• 5 Roma Tomatoes, chopped
• 1/2 c. Vodka
• 2 c. Fat Free Chicken Broth
• 1 Lemon, zest and juice
• 1/4 c. Heavy Cream

Directions 

1. Preheat oven to 350 degrees. 
2. Slice chicken horizontally in half and pound to even them out in thickness. 
3. Add the flour to a bowl; then dredge the chicken in the flour. 
4. Heat the oil in a large nonstick saute pan and allow the chicken to cook until lightly browned on both sides (approximately 3-5 minutes per side). Remove the chicken and place in an oven safe baking dish. 
5. In the same pan add the scallions, tomatoes, vodka, chicken broth, lemon zest and juice and heavy cream. Whisk together, bring to a boil then pour the mixture over the chicken. 
6. Place the dish in the oven and bake for 30 minutes. 

Enjoy! 

Nutrition Facts 

Calories 217, Carbs 11.2g, Fat 6.1g, Protein 21.5g, Fiber 1.2g, Sugar .7g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Chicken in a Tomato Vodka Sauce Shopping List

Homemade Limoncello

As I mentioned a few months ago, we visited a farm in Sorrento, Italy this past summer where they made their own mozzarella. Not only did they make their own cheese, but they also made their own Limoncello. In fact, according to my husband, it was the best he's ever tasted. So we brought home two bottles of it and now...it's gone. I have since purchased three different kinds at our local liquor store and even though they were all made in Sorrento, none of them tasted like the kind we bought from La Sorgente Farm. I even tried to see if they had a website, but apparently we're not alone. I found out through some comments on Trip Advisor that they don't publicize their products to keep demand low. I guess shipping some to NJ would be out of the question. So, I did the next best thing...I made some myself! I did a little research online and they all called for the same 4 ingredients though some used Everclear instead of vodka. This is REALLY easy to make but you have to be patient because it needs some time to ferment. The end product was a hit and even better when you keep it in the freezer. Now I can cook with as much Limoncello as I want (YEAH!) because I can just make more! This would also make a nice, unique gift for that special someone on your list who has everything. 

Homemade Limoncello
2c. Quality Vodka (I used Kettle One)
2 Lemons, zest only
1 1/4 c. Water
1 c. Granulated Sugar


In a glass bottle or jar that can be sealed air tight, add 1 cup of the vodka and the lemon zest. Seal the bottle/jar and let sit for 5 days. On the fifth day, make the simple syrup. In a small saucepan, add the water and sugar. Whisk together until all of the sugar has dissolved. Remove from heat and let cool. Once cooled, add the syrup to the vodka and lemon mixture and add the remaining 1 cup of vodka . Seal the bottle/jar once again and let it sit for another 4 days. Strain out the lemon zest with a small strainer or cheesecloth. Add the mixture to a decorative bottle. Makes 3 cups. Best when served chilled. 


Here are some pictures from our time in beautiful Sorrento~Enjoy! 

Martini Chicken Thighs

For those of you new to my blog, I live in Northern NJ. I love living where I do, as I get the best of both worlds. My home is in the country about 20 minutes from the ski slopes and only a 45 minute drive to Manhattan. We don't go into the city very often, but when we do it's usually around the holidays. About 10 years ago we started a tradition of taking the girls (well then it was only my oldest daughter) in for dinner and a Broadway show to celebrate their birthdays. Sometimes we'll even head into Central Park with family and friends to go ice skating too. It's just a fun place to be around the holidays. Anyway, this past Sunday, we made our trek in and ate an early dinner with the kids, my Mom and her husband at an Italian restaurant called Trattoria Trecolori before heading to our show. We found this place a couple of years ago by accident and decided to eat there again. The food is good, prices are reasonable, they have a great wine list and make great suggestions AND it's close to the theatre district, so it was geographically convenient as well. We all liked our menu choices but I had ordered this one dish that they called Chicken Martini. It was delicious but I was anticipating that it would have olives. I don't know why, it didn't say that they were in the dish but it sounded like it would go well.


So the night before last, I decided to make my own twist on their Chicken Martini and made Martini Chicken Thighs. This dish was INCREDIBLE and definitely one I'd make again! All of the flavors combined nicely without being too overpowering. I did make quite a bit, as I was cooking for 6pp but also wanted to have some leftover to send to my in-laws (Rehabilitation Center food is NEVER as good as homemade!). 

Martini Chicken Thighs
10 Chicken Thighs, bone in, skin removed
2 Cloves Garlic, chopped
2 tbsp. Canola Oil
1-5 oz. Jar of Stuffed Spanish Manzanilla Olives (I think next time I'll go to Corrado's and use their garlic stuffed olives to make it even better!)
1 Lemon, zest and juice
1-14oz. Can Artichoke Hearts, quartered
1/2 c. Scallions, chopped
1/2 c. Vermouth
1/2 c. Vodka (I used Kettle One...shhh...don't tell hubby!)
1/2 c. Chardonnay Wine
3 c. Low-Sodium Chicken Broth
2 tbsp. All-Purpose Flour
Kosher Salt, to season chicken
Fresh Ground Black Pepper, to season chicken


In a Dutch oven or large saucepan, heat oil over medium-high heat. Season the chicken with salt and pepper on both sides and lightly brown on each side for 8-10 minutes. Remove the chicken and set aside (You may need to do this in 2 batches). Add the garlic, olives, artichokes, scallions, lemon zest to the Dutch oven then add the wine to deglaze the bottom of the pan and scrape up any bits. Add the flour to thicken, then one at a time add the vermouth, vodka and lemon juice; stirring to thin out the sauce. Next, add the chicken broth and the par-cooked chicken thighs. Bring to a boil, cover then reduce heat and allow to simmer for 30 minutes. Transfer chicken to an oven safe dish, top with the sauce, then bake at 425 degrees for another 20 minutes so that the sauce thickens and the chicken browns. Serves 10. 


Points+=7 per chicken thigh


Enjoy!