Chef Jim’s Elixir Vodka Sauce

  • 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
Chef Jim’s Elixir Vodka Sauce
  1. Sauté chicken breast in a sauté pan. Transfer to oven in a different pan.
  2. In sauté pan, add olive oil and onions and sauté until translucent. Add garlic and sauté until aroma develops.
  3. Deglaze with vodka- reduce liquid by half.
  4. Add cream & Elixir and reduce to medium consistency.
  5. Finish with salt, pepper and Tabasco.
  6. Ladle sauce over pan full of chicken breast and sprinkle with basil chiffonade.
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