Sunday, January 14, 2024


Super easy!!!!

Adding this as a new semi-homemade fave. 

In a hot braising pan with olive oil, I seared chicken cutlets liberally sprinkled with salt and pepper. Deglazed the pan with a glut of vodka and added 1/4 cup chicken stock and my favorite jarred tomatoes sauce: Rao’s (pronounced Ray-ohs) arrabiata sauce. 

Covered and let braise 30 minutes in the oven at 220. Boiled up some fresh linguine and before serving I broiled some fontina on the chicken. So easy and soooooo satisfying. 


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