September 8, 2017
1Sauté chicken breast in a sauté pan. Transfer to oven in a different pan.
2In sauté pan, add olive oil and onions and sauté until translucent. Add garlic and sauté until aroma develops.
3Deglaze with vodka- reduce liquid by half.
4Add cream & Elixir and reduce to medium consistency.
5Finish with salt, pepper and Tabasco.
6Ladle sauce over pan full of chicken breast and sprinkle with basil chiffonade.