Rating: 4.5 stars 4.5
106 Ratings
  • 5 star values: 72
  • 4 star values: 22
  • 3 star values: 11
  • 2 star values: 1
  • 1 star values: 0

This is a great recipe for anytime-but it's especially great for those of us who like to cook several meals on the weekend in preparation for a busy week. You can make this half way and then thaw and finish mid week... it's great.

Recipe Summary

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 chicken breasts
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add the chicken, and cook until browned on both sides and no longer pink in the center, about 10 minutes; place into a 9x13 inch baking dish and set aside.

    Advertisement
  • Reduce the heat to medium, and melt the remaining butter in the pan. Stir in the garlic, and onion, and cook for 2 minutes, stirring constantly until the onion has begun to soften. Stir in the flour, and continue cooking 5 minutes more. Add the vodka, and bring to a simmer over medium-high heat, stirring constantly. Allow to simmer for 2 minutes, then stir in the tomato paste, chicken broth, salt, pepper, parsley, sour cream, and feta cheese. Reduce heat to medium-low, and simmer 20 to 30 minutes stirring frequently.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Pour the hot sauce over the chicken breasts, and bake in preheated oven until the top has browned, about 20 minutes.

Nutrition Facts

382 calories; protein 37.8g; carbohydrates 3.9g; fat 21.3g; cholesterol 139.2mg; sodium 372.9mg. Full Nutrition
Advertisement