How To Make Vodka Sauce

Ingredients

• 1 pound Unsalted Butter (cut into cubes)
• 1 pint Heavy Cream (full‑fat)
• 2 28 oz cans Crushed Tomatoes (high quality, no added herbs)
• 1 medium Onion (finely diced)
• 0.5 cup Vodka (inexpensive vodka such as Smirnoff)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 2 large Chicken Breast (boneless, skinless, pounded to even thickness (about 8 oz each))
• 0.25 cup Parmesan Cheese (freshly grated)
• 0.25 cup Diced Tomatoes (fresh, for garnish)

Instructions

1. Gather and Prep Ingredients

   Dice the onion, measure butter, cream, vodka, and open the tomato cans. Pat the chicken breasts dry and season with salt and pepper.

   Time: PT5M

2. Sweat the Onion

   Heat the large sauté pan over medium heat, add the butter cubes, melt, then add the diced onion. Stir constantly until the onion becomes translucent but does not brown.

   Time: PT5M

   Temperature: medium

3. Flambé the Vodka

   Pour the vodka into the pan, increase the heat slightly, and carefully ignite the vapors with a long lighter. Allow the flame to burn off the alcohol, then let it subside.

   Time: PT2M

   Temperature: medium-high

4. Add Crushed Tomatoes

   Stir in the two cans of crushed tomatoes, scraping any browned bits from the bottom of the pan.

   Time: PT2M

   Temperature: medium

5. Simmer the Tomato Base

   Reduce the heat to low, partially cover the pan, and let the sauce simmer for 30 minutes, stirring every 5‑10 minutes.

   Time: PT30M

   Temperature: low

6. Incorporate Cream and Remaining Butter

   Stir in the pint of heavy cream and any remaining butter cubes until fully melted and combined.

   Time: PT2M

   Temperature: low

7. Finish Simmering the Sauce

   Continue to simmer the sauce on very low heat, uncovered, for another 30 minutes until it reaches a velvety, thick consistency.

   Time: PT30M

   Temperature: very low

8. Pan‑Seared Chicken Breast

   While the sauce finishes, heat a separate pan over medium‑high heat, add a little oil, and sear the chicken breasts 5‑6 minutes per side until golden and the internal temperature reaches 165°F (74°C).

   Time: PT12M

   Temperature: medium-high

9. Plate and Garnish

   Place each chicken breast on a serving plate, spoon generous amounts of vodka sauce over the top, and garnish with fresh diced tomatoes and grated Parmesan cheese.

   Time: PT3M

Nutrition Facts

Calories

1600

Protein

45 g

Carbohydrates

20 g

Fat

110 g

Fiber

5 g