-
1
Make the cream sauce by melting 2 tablespoons of the butter slowly.
-
2
Add the flour and whisk until it becomes a paste.
-
3
Slowly add the heavy cream while whisking over low heat.
-
4
Once thickened to the desired thickness, set aside.
-
5
To season the chicken breasts, sprinkle the chicken strips with the oregano, cayenne pepper (if using) and black pepper and set aside.
-
6
In a large skillet heat the olive oil and remaining 2 tablespoons butter.
-
7
Saute the shallots and garlic until the shallots are translucent.
-
8
Add the chicken, crushed red pepper, thyme and basil to the skillet.
-
9
Cook the chicken thoroughly, until no pink remains.
-
10
Remove the chicken and set aside.
-
11
With the heat still on medium, add the vodka to the pan to deglaze.
-
12
Reduce the vodka by half and add the chicken broth.
-
13
Boil the liquids, reducing them to 1/2 cup.
-
14
Add the marinara, cooked chicken and whisk in just enough of the prepared cream sauce to reach the consistency you desire.
-
15
Simmer on low until ready to serve.
-
16
While sauce is simmering, prepare the pasta according to the package directions in salted water and drain.
-
17
Serve the sauce over the cooked pasta.
-
18
Pass freshly grated Parmigiano-Reggiano separately.
-
19
Variations:
-
20
This sauce is delicious with chicken but you can also replace it with ground sausage, salmon and asparagus, or shrimp.
-
21
Ouzo is an anise-flavored liquor that can replace the vodka for another delicious sauce.
