I was going to ask my husband what he ate when he lived in Russia, but then I remembered that he was a starving student. He told me stories of how they used to catch pigeons and cook them. He said that they could only catch the old pigeons as they young ones were too fast for them. Ewww. Better ask someone else.
- 3 tablespoons butter
- 1 pound skinless, boneless chicken breasts
- flour, for dredging
- 1/4 cup chopped onion
- 1 garlic clove, minced
- 1 ounce vodka
- freshly ground black pepper
- teaspoon salt
- 1 1/2 tablespoon chopped fresh parsley
- 2 teaspoons tomato paste
- 1/2 cup chicken broth
- 1/2 cup sour cream or plain yogurt
- 2 tablespoons crumbled feta cheese
Melt half the butter in a large skillet over medium heat. Brown chicken, in batches, then lightly dredge in flour and set aside.
Add remaining butter to the skillet and cook the onions until they just begin to soften, about 5 minutes. Add the garlic, cook 30 seconds, then pour the heated vodka into the skillet. Season with salt and pepper and stir in the parsley.
Stir in the tomato paste, then the broth. Stir in the sour cream and feta cheese. Bring the mixture to a boil, stirring constantly. Return the chicken to the skillet, reduce heat, and simmer, covered, 20-30 minutes.
Preheat oven to 350 degrees F. Remove chicken to a deep casserole dish. Pour the mixture in the skillet over the chicken and bake until browned on top, about 20 minutes.