Screwdriver Chicken

"This is a recipe from the first cookbook in a series, "For the Breast of Friends" - a group of women in a small town put together collections of their favourite recipes to raise money for breast cancer and all 3 in the series are huge sellers in Canada! This is a fun dish - and so delicious. The leftover chicken is good in a salad the next day!"
 
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photo by wicked cook 46 photo by wicked cook 46
photo by wicked cook 46
Ready In:
25mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • In a plastic bag, combine flour with salt, pepper, and enough paprika to slightly make the flour pink.
  • Add the chicken breast to the flour and toss to coat completely.
  • put oil, butter, and garlic in a 10 inch skillet and heat until hot.
  • add the chicken and cook until browned on both sides, about 3 to 5 minutes.
  • remove the chicken to a platter with paper towel to drain oil.
  • reduce the heat and add orange juice, vodka, parsley, and cayenne to the pan and stir to scrape up the pan drippings - sprinkle in some flour to thicken up the sauce if you would like.
  • immediately add the chicken, return heat to high, and cook for 1 more minute.

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Reviews

  1. The vodka taste was a bit overpowering to me but my DH enjoyed this dish. It took alot longer then the 3-5 minutes per side to have the chicken cooked enough for the one minute in the sauce heating. Probably at least 10 per side and then it was just at the 180 internal temp and I used smallish chicken breasts. I will probably try this again with just a bit less vodka. made for the April Cooking with Spirits event 2009
     
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RECIPE SUBMITTED BY

<p>Picture taken just for Zaar - mmmm milkshake...</p> <p>I'm a brand new single mommy to my tiny perfect human, so thank you to everyone who takes the time to make and review my recipes - I try to send a zmail to each of you, but baby girl has a different idea.</p> <p>I'm a good ol' prairie girl from Canada with one side of the family being Ukrainian/Slovakian and the other side is German/Russian. In other words, when we cook we take carbs, cover them in more carbs, fry'em and serve it smothered in onions and cream.&nbsp;<br />No pro chefs in my family, just grandmas and aunts and cousins and a mom that had me pinching perogies and stuffing strudel before I could form a complete sentence. <br />The most dreaded / laughed at phrase I say is, So last night, I invented this thing for supper... - I would probably publish more recipes if I actually remembered everything I put in or had an idea of how much I added!!</p>
 
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