Chicken Verona & Vodka Sauce

Some old favorites revisited...

Having made the Chicken Verona for a catering several years ago, it became a favorite! Great served with a dipping sauce or on its own as an entree with Crash potatoes & veggie of choice.


The Vodka Sauce adds a finishing touch to  Shrimp/Andouille Tower! Sauté grit cakes or polenta cakes until golden,
On a bed of spinach, place one cake, top with sautéed shrimp (seasoned with Old Bay) & cooked slices of andouille. Repeat layers of grit cakes, shrimp & sausage. Spoon vodka sauce over & garnish with fresh snipped chives.

Chicken Verona

Ingredients

• 1 cup dry breadcrumbs
• 1/3 cup parmesan cheese grated
• 1/4 cup Parsley - fresh chopped
• 1 tsp salt, optional
• 1/4 tsp pepper
• 1/2 tsp. dry mustard 
• 3/4 stick melted butter or margarine
• 1 clove garlic (large), minced
• 4 chicken breasts, boneless and skinless, cut into strips, about 4 per breast

Instructions

Mix breadcrumbs, cheese, mustard, parsley, salt and pepper and spread on paper plate or similar to dip/bread chicken breasts.

Melt butter in a small frying pan and mix in garlic.

Dip each chicken breast in butter mixture and dredge in breadcrumb mixture.

Place in a single layer in a shallow baking pan.

Pour remaining butter and breadcrumbs over chicken.

Bake at 350 degrees for about 30-35 minutes.

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Updated: June 09, 2020

VODKA SAUCE

Ingredients

• 1/2 cup butter
• 1 onion, diced
• 1 cup vodka

• 2 (28 ounce) cans crushed tomatoes1 Tbsp. Fresh parsley, chopped1 tsp. Dried oregano1 tsp. Minced garlic
  
  
  
  
  
  
  
  1 Tbsp. McCormick’s Chipotle & Roasted Garlic Seasoning 
  
• 1 pint  heavy cream 
  1 cup shredded Parmesan 
  
  Directions

In a skillet over medium heat, saute onion in butter until slightly brown and soft. Pour in vodka and let cook for 10 minutes. Mix in crushed tomatoes, parsley, oregano & garlic, Chipotle/garlic seasoning and cook for 20 minutes. Pour in heavy cream and cook for another 20 minutes at a simmer. Stir in Parmesan. 

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  VodkaSauce.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  1/2 cup butter
• 1 onion, diced
• 1 cup vodka

• 2 (28 ounce) cans crushed tomatoes1 Tbsp. Fresh parsley, chopped1 tsp. Dried oregano1 tsp. Minced garlic
  
  
  
  
  
  
  
  
  
  
  
• 1 pint  heavy cream
  
  
  
    Directions

In a skillet over medium heat, saute onion in butter until slightly brown and soft. Pour in vodka and let cook for 10 minutes. Mix in crushed tomatoes, parsley, oregano & garlic and cook for 20minutes. Pour in heavy cream and cook for another 20 minutes.