Recipe Directions
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Ingredients
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1/8 cup flour
1/8 cup pecans, ground or chopped finely
15 baby carrots
small bunch of snow peas
2 chicken breasts, boned and skinned
2 TBS butter
2 TBS olive oil
1 TBS orange peel
juice from 1/2 orange
1 cup chicken broth
1/4 cup Stolichnaya Ohranji Vodka
cilantro for garnish, lightly chopped
2 cups boiled or steamed basmati rice
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Directions
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Peel carrots and place in boiling water for 8 minutes then cover and leave in water to stay hot and finish cooking. Cut chicken breast in half, then pound thicker parts with mallet or battacarne till evenly thick.
Melt butter and combine with olive oil in skillet. Mix together flour and ground pecans and season with salt and pepper. Dredge chicken in flour/pecan mixture and brown in skillet over medium high heat. (Reserve unused flour/pecan for thickening sauce later). When chicken is brown on both sides, place uncovered in 350° oven in a glass pan to finish cooking.
Deglaze skillet drippings with chicken broth and add snow peas. While peas are cooking, drain carrots and return them to warm saucepan. When peas turn bright green, remove from skillet with slotted spoon and add to carrots to keep warm. Add 1 TBS of flour/pecan mixture to sauce and whisk briskly to combine. Add orange peel and juice, salt to taste, then Vodka. Return chicken and vegetables to skillet to coat with sauce. Serve over rice with chopped cilantro as garnish.
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Yield
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serves 2
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