Chicken with Roasted Tomato Vodka Cream Sauce

What does this have to do with selling inns in Maine? NOTHING! But since I no longer own an inn and therefore don’t make the beautiful elaborate breakfasts I used to, I fulfill my passion for cooking by making dinner and sometimes blogging the recipes. So here is:

Chicken with Roasted Tomato Vodka Cream Sauce

Halve Roma tomatoes, a whole head of garlic and a couple shallots, toss with olive oil, salt and pepper.

Roast on 400 until they get nice and caramelized like the photo below.

Lightly season chicken with salt, pepper and flour, and saute in butter and olive oil until lightly browned on both sides. Remove from pan and keep in a warm oven.


Rough chop the tomatoes, garlic and shallots, add to the pan, and over medium heat, deglaze by adding a dash of vodka. After a minute or two, add about a 1/2 cup of chicken stock and close to 1 1/2 cups of heavy cream (I never claimed to cook light, remember my motto? Everything in moderation).

Cook over medium-low heat until sauce thickens and deepens in color.

Once the sauce reaches the desired consistency and color, cook your pasta of choice (I used thin spaghetti but prefer Angel Hair or Penne and didn’t have any)

And here you are, pile the pasta on the plate, add the chicken, pour the sauce and top with FRESHLY shredded or grated Parmesan cheese and enjoy! I make enough sauce for leftovers the next day.