Actually, the recipe is called Chicken and Almonds. But I had searched vodka + recipe to get it so….tough luck. And, because the power went out on the one street in Newhall where I was trying to cook, the raisins were left soaking in alcohol while I drove over to Pulchella Winery…to bide my time waiting for the power to be restored.
In the recipe below, besides the fact that it didn’t tell me how long to let my raisins soak for, I also halved the amount of chicken without halving the amount of…anything else. And, frankly, have oodles of creamy sauce with tons of vodka-soaked raisins that had morphed into vodka-soaked grapes, didn’t seem like a problem to me.
|I forgot to take a pic until the next day when I had the leftovers!|
I paired it with my favorite Domaine de Canton Ginger martini (search my blog for the recipe but it’s basically a vodka martini with the vermouth replaced by ginger.) and the match was perfect!
Very yummy and family voted for me to make it again!
The recipe came from Cooks.com
|CHICKEN AND ALMONDS|
Read more about it at www.cooks.com/rec/view/0,1739,153179-226194,00.html
Content Copyright © 2011 Cooks.com – All rights reserved.
8 chicken breast halves
1/2 c. raisins
1/4 c. vodka
1/2 c. slivered almonds
1/2 c. butter
1 tsp. salt
1/2 tsp. red pepper
1 can mushroom soup
1 can cheese soup
1 lg. onion, sliced
Soak raisins in vodka. Saute almonds in butter until lightly brown; remove. Put chicken in skillet; season with salt and pepper and brown. Arrange chicken in 13×9 baking dish. Blend soups and pour over chicken. Put onion slices and raisins on top. Cover and bake at 375 degrees 30 minutes; uncover, add almonds and bake 20 minutes longer.