Directions

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.