Chicken Parm in Vodka Cream Sauce

Tonight I wanted to cook. I had You Won't Be Single for Long Vodka Cream Pasta recipe sitting in my Internet Explorer favorites. Time to bust it out. I decided to pair this distinctively named sauce with a classic favorite, Chicken Parmesan. Below are all the staples needed for this evenings meal. Some recently purchased, others already available in my fridge or cabinets.

That's a good lookin' pile of ingredients right there. Check out the star of the show: the Svedka Vodka. But wait...I still think I'm missing something.
There. Notice anything different?! Now the cooking can begin. First, I busted out my Gourmet Grater. This changes lives. I'm telling you. I can't say enough about how impressed I am.
The original sauce calls for two cloves, but Adam and I love garlic so I went crazy and added three to the mix of olive oil, a tablespoon of butter and two diced shallots.
I sauteed this for about 5 minutes and then added:

1 cup of Vodka.

While the vodka reduced by half which took about 5 minutes, I boiled the water for pasta and preped the chicken. Assembly line style set up I drudged the breast in flour, dunked it in whisked egg and then coated it in a mixture of 1/3 cup Italian breadcrumbs mixed with 1/3 cup Parmesan cheese. I cooked  them in a large skillet with olive oil over medium heat for about 10-15 minutes, turning once.
How's that vodka reduction coming? Time to add 1 cup chicken stock and 1 can crushed tomatoes

The stove-top is bustling with activity! Don't forget to season your sauce with salt and pepper.
In the meantime, chop about 20 leaves of fresh basil, slice your mozzarella, and cut your loaf of bread. Place the mozzarella slices a top the chicken and cover to heat until melted. Shredded mozzarella will also work. Allow the sauce to simmer until the pasta and chicken are just about done. Then stir in 1/2 cup of the heavy cream. When the sauce returns to a bubble, remove it from heat.

Drain your pasta and then toss in the sauce and basil leaves.

Sprinkle with Parmesan cheese before serving and pair with a large glass of Italian red wine. I'm drinking Chianti.

Buttery soft Mozzarella, tender juicy chicken with a light crispy outer layer, and good old al dente fettuccine in a creamy garlicky tomato sauce with a kick - oh yea, you can taste that vodka. The addition of fresh basil enhances the dish ever so.
Like RR said - you won't be single for long! Impress your next dinner date or even your significant other with this dish sooner rather than later.