Chicken Gorky

INGREDIENTS

700 grams boneless chicken breasts

2-1/2 tablespoons butter

Chopped small onion

1 ounce Vodka, heated

1 small garlic clove, minced

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 tablespoon dried parsley

1/2 tablespoon flour

1/ tablespoon tomato paste

1/2 cup chicken broth

3/4 cup sour cream or plain yogurt

2 tablespoons feta cheese, crumbled

PROCEDURE

In skillet, brown chicken in butter with chopped onion. Pour heated vodka over chicken and onion. Ad garlic, salt, pepper and parsley.

Remove chicken from pan, dredge in flour, add tomato paste and chicken broth. Stir in sour cream and feta cheese. Bring to a boil, stirring constantly. Add chicken again to mixture, reduce heat and simmer for 20 to 30 minutes.

Arrange chicken in deep casserole dish. Cook in preheated 350F oven and cook for 20 minutes until brown on top.

Brazilian Mushroom Chicken

INGREDIENTS
2 oz butter

1 cup mushroom, sliced

1/2 piece green pepper, diced

2 oz flour

salt

pepper

1 cup chicken broth

1 cup milk

3 cups chicken, cooked, sliced

1/2 piece red pepper, diced

1 tsp lemon juice

4 egg yolks

PROCEDURE
In skillet or nonstick pan, melt butter, add mushroom and diced green pepper. Saute for 5 minutes over low heat to prevent butter from burning. Add flour and seasonings, mix well, then add cold chicken broth and milk. Stir constantly until creamy. Set dish over hot water in double boiler, add chicken slices, diced red pepper and lemon juice and cook until hot. Add well-beaten egg yolks. Continue stirring until hot. Do not overcook. Serve on toast, if desired.