I’m kinda in love with this recipe for Lemon Rosemary Chicken. It never fails to impress, and it’s so quick that it does double duty as a simple weeknight meal or a dish that’s good enough for company. But because even the best recipes can get a little tired, I like to switch it up with this similar, equally easy, but just a bit different-tasting version.
Basically, I’ve swapped out the white wine for vodka, and the cold butter for heavy cream. Stir in some savory basil pesto and diced tomatoes for a fresh tasting dish that’s loaded with flavor. I like to serve this over some pan-fried polenta. What’s polenta you ask? It’s kind of like a corn porridge, and it’s easy to find at most groceries–it comes in a tube like cookie dough. Just unwrap, slice 1/2 inch thick, and pan fry on both sides till golden. It takes on a crispy exterior and a warm, soft interior and is a great replacement for pasta or rice.