Chicken Napoli Recipe

Prepare chicken

If breasts are thick, butterfly or pound to an even 1/2" thickness. Pat the chicken dry with paper towels. Season both sides with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder.

Place 1/4 cup flour in a shallow dish and dredge each chicken breast lightly, shaking off excess flour.

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs butter until shimmering. Add chicken and sear 3-4 minutes per side until golden-brown and just cooked through (internal temperature 160-165°F / 71-74°C). Remove chicken to a plate and tent loosely with foil. Leave any browned bits and 1-2 tbs fat in the pan for the sauce.

Reduce heat to medium. If needed add 1 tbs olive oil to the skillet. Add sliced onion (thinly sliced) and cook 3-4 minutes until softened and translucent.

Add sliced mushrooms (about 1/4" thick) and cook 4-5 minutes until they release liquid and start to brown. Season lightly with a pinch of salt and pepper.

Add minced garlic and cook 30-45 seconds until fragrant, stirring constantly so it doesn’t burn.

Add the roasted red pimentos (julienned peppers) and stir to combine; warm through for 1 minute.

With the pan at medium, pour in 1/2 cup dry sherry (or white wine) to deglaze, scraping up browned bits from the bottom of the pan. Allow the alcohol to reduce for 1-2 minutes.

Carefully add 2 tbs vodka and let it simmer 1 minute to meld flavors and burn off some alcohol.

Stir in 1 tbs tomato paste, 1 tsp Dijon mustard and 1/2 tsp Worcestershire sauce. Mix until combined and the tomato paste is incorporated.

Add 1/2 cup chicken stock and bring the mixture to a gentle simmer, reducing slightly for 2-3 minutes to concentrate flavor.

Lower the heat to medium-low and stir in 3/4 cup heavy cream. Simmer gently 2-3 minutes until the sauce begins to thicken. Taste and season with 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp fresh lemon juice.

If you prefer a thicker sauce, simmer another 1-2 minutes or whisk in 1 tsp cornstarch dissolved in 1 tbs cold water and simmer until thickened.

Return the cooked chicken and any accumulated juices to the skillet, spooning sauce and vegetables over the chicken. Simmer together 2 minutes to heat through and finish cooking the chicken to a safe internal temp (165°F).

Remove from heat. Stir in 1 tbs chopped fresh parsley and 2 tbs grated Parmesan (if using). Taste and adjust seasoning with additional salt, pepper or a squeeze of lemon if desired.

Serve the Chicken Napoli over pasta, rice or mashed potatoes, spooning plenty of creamy sherry-vodka mushroom sauce on top. Garnish with extra parsley or Parmesan.