Chicken Katya

• 3 tbs olive oil
• 8 boneless,skinless chicken thighs
• fresh coarsely ground pepper to taste
• flour for dredging
• 3 cloves minced garlic
• 2 tsp dried oregano
• 1/4 cup chopped fresh basil
• 3 tbs med-large drained capers
• 2-14.5oz cans stewed tomatoes with celery,onion,& bell pepper
• 1/2 cup chicken broth
• 1/3 cup vodka
• 4oz shredded parmesan
• spagetti or other pasta for four servings

1. season chicken with pepper as desired and lightly dredge in flour
2. heat oil over med-high heat in large skillet
3. saute thighs till browned- 5 mins each side then transfer to plate and set aside
4. add garlic to skillet and stir
5. then add tomatoes with liquid,oregano,basil,broth and vodka
6. simmer on med heat about 5 mins till liq reduced by half
7. return chicken to skillet,add capers,and simmer on med-low for about 15 mins- till chicken thoroughly cooked
8. serve over pasta and sprinkle with parmesan

olive oil, chicken, ground pepper, flour, garlic, oregano, fresh basil, capers, tomatoes, chicken broth, vodka, parmesan

Taken from www.epicurious.com/recipes/member/views/chicken-katya-1209552 (may not work)