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Issue 389: Baked Chicken à la Vodka

Faigy Grossman

This tender, flavorful chicken in a unique tomato-based sauce can make for a filling one-bowl meal

Thursday, April 20, 2017

 Mishpacha-Recipe

Food preparation by Brynie Greisman, Food and prop styling by Amit Farber, Photography by Daniel Lailah

The sauce makes the chicken exceptionally tender and adds awesome flavor. The vodka cooks away, leaving you with soft, delicious tasting chicken!

INGREDIENTS

YIELDS 12 MUFFINS 

  • 2½ lb (1 kg) chicken breasts
  • ½ cup flour ¼ tsp salt ⅛ tsp pepper ¼ tsp garlic powder oil, for browning chicken

Tomato Vodka Sauce
  • ¾ cup sugar
  • 2 Tbsp lemon juice ¾ cup tomato sauce 3 Tbsp soy sauce 3 Tbsp vodka


PREPARATION

Clean and rinse chicken, pat dry. Combine flour and spices in a shallow dish. In a large frying pan, heat oil over medium flame.
Dredge cutlets in flour mixture and fry until cooked through and centers are no longer pink, turning as needed. Remove from stove to baking dish.
Preheat oven to 350°F (180°C). Place all sauce ingredients in the same frying pan and stir until combined. Heat over medium-high heat until mixture begins to boil. Pour over chicken in pan and bake uncovered for 20 minutes.

Note This chicken and sauce can be served over noodles or a grain (see photo), or on its own.


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