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Chicken with vodka sauce
Chicken breasts are pan-fried then baked with a sauce made from Vodka, soured cream and Feta cheese. It's delicious any time of the week. Serve with rice, pasta or potatoes.
Ingredients
Serves: 8
- 45g butter
- 8 skinless, boneless chicken breast fillets
- 30g butter
- 1 clove garlic, finely chopped
- 4 tablespoons finely chopped onion
- 1 tablespoon plain flour
- 4 tablespoons vodka
- 1 tablespoon tomato puree
- 175ml chicken stock
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoons dried parsley
- 350ml soured cream
- 4 tablespoons crumbled Feta cheese
Method
Prep:15min ›
Cook:55min ›
Ready in:1hr10min
- Melt 45g of butter in a large frying pan over medium-high heat. Add the chicken and cook until browned on both sides and no longer pink in the centre, about 10 minutes; place into a 23x33cm or similar sized baking dish and set aside.
- Reduce the heat to medium and melt the remaining butter in the pan. Stir in the garlic and onions and cook for 2 minutes, stirring constantly until the onion starts to soften. Stir in the flour and continue cooking 5 minutes more. Add the vodka and bring to a simmer over medium-high heat, stirring constantly. Allow to simmer for 2 minutes, then stir in the tomato puree, chicken stock, salt, pepper, parsley, soured cream and Feta cheese. Reduce heat to medium-low and simmer 20 to 30 minutes stirring frequently.
- Preheat oven to 180 C / Gas 4.
- Pour the hot sauce over the chicken breasts; bake in preheated oven until the top has browned, about 20 minutes.
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Reviews & ratings
Average global rating:
(103)
Reviews in English (75)
I really want to give this recipe a 3, but my guys loved it so I'm compromising with them by giving 4 stars and whining a bit. As written, there are a couple of problems. First, if you brown your chicken breasts until they are 'no longer pink in the center,' they are DONE; any additional cooking time is overcooking them. I chose to call them done and pour the finished sauce over them, skipping the baking step. Second, there is not enough sauce for 8 chicken breasts. Double it if you are making that many. Finally, I think this recipe is a little involved for the final product. The finished sauce did not bowl me over. It's good - definitely edible, but not something I want to spend an hour making. Browned chicken breasts, bottled vodka sauce, sour cream, and feta would give you arguably more flavorful results in about 20 minutes. Again, my husband and son loved it so thanks for the recipe! - 08 May 2009 (Review from Allrecipes US | Canada)
I would give this more stars if possible! My husband and his friend loved this dish - especially the sauce. I only used 3 breasts and kept the rest of the recipe the same. We used the extra sauce over brown rice but it would do really well over pasta as well. The guys were even spooning the sauce over their bread! My hubby asked for it to be added to "our faves". - 03 Nov 2008 (Review from Allrecipes US | Canada)
This chicken has a great sauce! I did add a little more vodka before simmering the sauce as mine was too thick. Also, I doubled the garlic and replaced the dried parsley called for with fresh. We LOVED it!!! Definitely double the sauce if serving over so mething like pasta or rice. Will make again and again! So good! Thanks for the recipe. - 17 Feb 2009 (Review from Allrecipes US | Canada)