Chef Jim’s Elixir Vodka Sauce

Chef Jim’s Elixir Vodka Sauce

September 8, 2017


4 Raw Chicken Breasts

1/2 Finely Diced Onion

1 tbsp Chopped Garlic

1/2 cup Vodka

1 cup Heavy Cream

1/2 cup Rachel's Raquette Lake Elixir

Salt & Pepper to taste

Tabasco Hot Sauce to taste

1/2 cup Basil Chiffonade

1 tbsp Olive Oil


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.


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