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Chicken with Sun-dried Tomato, Dill and Vodka Cream

  • January 06, 2015

One of my favourite chicken recipes of all time!

I’m back in the city from the last two weeks at the cottage and cooking my heart out. We ate well up there (maybe too well) but today I felt I really needed to make and share this amazing recipe with all of you.chicken-with-sun-dried-tomato-dill-and-vodka-cream

Ok. I know it’s the beginning of January and we’re supposed to be detoxing a bit but hey, maybe start tomorrow?!

There are so many chicken recipes out there and yet I often struggle to create new ones or find recipes that inspire me. How many times have you either said or heard someone say, “Not Chicken Again!!” Well with this chicken dish I guarantee you will be saying, “When are we having it again?!”


It’s actually very simple to prepare and yet impressive enough to serve at a dinner party. I’ve served it in the winter and it had that comfort food feel and yet in the summer it still manages to come off light and decadent. It’s the perfect dish in the summer when you hit that inevitable stage of being sick of BBQ.

I usually serve it with steamed rice and asparagus but it would also be fabulous with egg noodles, green beans, wild rice, orzo, mashed potatoes or even polenta. On occasion I’ve been tempted to turn it into a pasta dish by thickening the sauce a little more and tossing it with fettuccine. I always serve it with hot chilli peppers on the side but I’m a spice freak so maybe it’s not all that necessary.


It can also be made with chicken thighs or even pork tenderloin medallions. The sauce is so addictive that I find myself drinking what’s left behind. I dare you to stop the craving once it starts!


  • 6 large Blue Goose Pure Foods Boneless Skinless Chicken Breasts
  • 1-1/2 cups sliced sun-dried tomatoes
  • 8 large shallots, chopped
  • 2 sweet peppers, 1 red and 1 yellow, chopped
  • 4 tablespoons butter
  • 3 tablespoons dill, dried1/2 cup vodka
  • 1 cup chicken broth
  • Salt and pepper
  • ½ cup heavy cream


  1. Place butter in a Dutch oven on medium, along with peppers and shallots. Sauté until translucent, approx. 10 min.
  2. Add sun-dried tomatoes, vodka, 2 tablespoons dill and broth. Turn to low and continue to cook.
  3. Meanwhile in a large frying pan on high, spray with cooking spray, add chicken and remaining dill and cook until slightly browned. Doesn’t have to be fully cooked. Add to sundried tomato mixture and cook on low for 40 min. Season with salt, pepper and a touch more dill if needed. Sauce should boil down a touch and thicken.
  4. Just before serving add cream. Serve immediately over steamed rice.

*I’m careful not to add salt until the end as both sundried tomatoes and chicken broth tend to be salty.