Here is a great recipe that certainly has it’s Russian roots. Using very simple ingredients and a little over an hour of your time, you can have a wonderful dish that people will rave over. Here’s what you’re going to need:
- 2-3 boneless, skinless chicken breasts
- 1/4 cup chopped onions
- 1 large clove of garlic
- 2 tablespoons tomato paste
- 3/4 cup chicken broth
- 1 tablespoon flour
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 4 tablespoons butter
- 1 tablespoon olive oil
- 4 tablespoons feta cheese
- 1 1/2 cups sour cream
- 2-3 oz Vodka
I start by cleaning my chicken and removing any leftover pieces of skin and cut the breasts into two pieces.
Brown the chicken in the olive oil and butter with the onions. While the chicken and onions are browning, heat 2-3 oz of Vodka. (a easy way to heat your vodka is to pour your vodka in a smaller glass and place inside some very hot water)
Once chicken is browned add the garlic, salt and pepper and sauté for 1 minute then pour in your heated garlic. If you can catch the flame and get your Vodka to flambé -even better. Cook for an additional minute.
Remove chicken from the pan and dredge it in flour and set aside. Add the tomato paste and chicken broth to the pan with the onions and mix well. Slowly add in the sour cream and feta cheese and bring to a boil, stirring constantly to prevent burning.
Add your chicken back to the pan and slowly simmer for 20 minutes.
Place your chicken into a casserole dish and pour the sauce over the chicken and bake in a preheated 350 degree oven for 20 minutes until the top is brown. Once the chicken is finished cooking, I like to add a teaspoon of fresh or dried dill over the chicken to add an additional layer of flavor.
I usually serve the chicken over pasta, but it will also work really will over rice.
The dish shows the Corningware Spice of Life “Le Marjolaine” casserole dish with the Corningware casserole trivet.
If you’ve tried this recipe, I’d love to hear your feedback.