So many hours at the piano makes a guy hungry. For tonight’s meal it was chicken breast in a tomato vodka cream sauce accompanied by sauteed broccoli. Yummy and fast. Take a boneless, skinless chicken breast, season with salt and pepper and saute in a saucepan with olive oil over medium high heat. After cooking on both sides for a few minutes, pull the chicken out of the pan and throw in some chopped shallots and chopped garlic. Saute for a minute or two and deglaze pan with a cup of vodka. Reduce for 2 minutes and add can of chopped tomatoes along with 1/2 cup of chicken stock. Simmer for 5 minutes for flavor to meld and add the chicken back in until cooked through. Add in 1/4 to 1/2 cup of cream to taste and check for seasoning. Depending on the sauce’s consistency, I’ll typically add a beurre manie to pan sauces. You should taste the tomato, vodka and cream all together, balanced in harmony. Yum.

Tags: beurre manie, boneless skinless chicken breast, chicken stock, chopped garlic, chopped shallots, chopped tomatoes, deglaze, sautee, skinless chicken breast, vodka cream sauce