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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