Penne Vodka

As requested, here is my version of the ever popular Penne Vodka.



1/2 pound penne (Cooked al dente in about 3 quarts of water, seasoned with salt until tastes of sea water, drained and cooled)
2 thin sliced prosciutto (about 2 oz., finely chopped)
1/4 cup frozen peas
1/2 small red onion (diced as small as possible)
1 cup cream
1/4-1/2 cup chopped tomato (fresh, canned, anything will do)
Splash of vodka
1 1/2 TBSP. butter
1-2 cloves garlic (chopped)
1 tsp. flour
1/4 tsp oregano
2 TBSP. grated parmesan ( And more to sprinkle on top when finished)
S+P
chopped parsley (garnish)
milk (optional)

1. Heat saute pan on medium flame.
2. Add diced onion (lightly season S+P) and lower flame, allow to sweat for 5 minutes (or until translucent)
3. Add garlic and prosciutto, cook an additional 2 minutes (until strong garlic odor dissipates)
4. Add flour and cook an additional 2 minutes
5. Remove pan from flame, and away from flame splash with vodka, tip pan towards flame, and allow flame to ignite. (CAREFULLY, away from your face)
6. Pour in cream while mixing with wooden spoon.
7. Add tomato product and oregano and simmer about 5 minutes.
8. Add frozen peas and parmesan, simmer an additional 2 minutes, taste for seasoning, add S+P if necessary
9. Add pasta and simmer in sauce for 2 minutes. If sauce is too thick, add a splash of milk.
10. Plate and garnish with more parmesan and parsley.

Enjoy!

Chicken Francese

I received a request for a simple, quick, and delicious chicken breast recipe today. Although I would not consider it a true beginners recipe, if you follow my direction, anyone is more than capable of recreating this dish flawlessly, and quickly! It is delicious regardless of exact measurements and can simply be made with your personal tastes in mind.

1 TBSP. butter
2-3 Eggs
1 TBSP milk (water is fine)
1/2 cup Flour (~1/2 cup, more or less will be fine)
Chicken breast (1-2 per person, pounded flat)
1 can -Chicken stock or broth
1-2 garlic cloves (chopped, to taste)
3 TBSP. vegetable oil
1/2 lemon (just the juice)
Dry white wine (optional)
Salt and freshly ground pepper
Fresh parsley (chopped, optional)

1. Pound chicken breast to tenderize/flatten slightly. (Cover in plastic wrap makes this quick , even, and mess free. )
2. Cover the bottom of a flat tray with flour. Season with salt and pepper.
3. Combine egg and milk and beat to combine. Season with salt and pepper.
4. Heat pan medium-high with oil.
5. Season chicken breast with salt and pepper, place in flour to cover, flip to cover the other side.
6. Shake off excess and place in egg mixture.
7. Make sure oil is nice and hot (near smoking point) shake off excess egg and place in hot oil (away from you, not towards you)
8. Allow to brown, turn (again, place in oil away from you, not towards you) and allow the other side to brown.
9. Place chicken breast on paper towels for now, remove oil from pan, and give it a wipe.
10. Put butter and garlic in pan, still over medium heat.
11. When garlic becomes slightly brown, add flour (equal amount to butter, by eye)
12. mix with wooden spoon, allow to cook for 2 minutes (do not burn, light brown is fine)
13. Add a splash of wine while mixing, cook for 1 minute ( optional) Add chicken stock while mixing
14. Place chicken in sauce and allow to simmer about 5 minutes (make sure chicken is thoroughly cooked)
15. Add lemon juice and chopped parsley (optional) simmer an additional minute.
16. Place chicken on plate, and spoon sauce over.

This dish would work well alone, or served over pasta. Enjoy!