Sauteed Chicken in Vodka Sauce


  • 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
  • 1 Tbsp. Bertolli® Classico™ Olive Oil
  • 1 small onion, chopped
  • 1 clove garlic
  • 1/4 cup vodka [or chicken broth ]
  • 1 jar Bertolli® Tomato & Basil Sauce
  • 3/4 cup heavy cream [or whipping cream]
  • 1 Tbsp. loosely packed fresh basil leaves, cut in strips (optional)


  1. Season chicken, if desired, with salt and ground black pepper. Heat Olive Oil in large skillet over medium-high heat and brown chicken. Remove chicken and set aside.
  2. Cook onion and garlic in same skillet, stirring occasionally, 2 minutes or until onion is tender. Stir in vodka and cook 1 minute. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low, then return chicken to skillet. Simmer covered 3 minutes or until chicken is thoroughly cooked. Remove chicken to serving platter and keep warm. Stir in cream and simmer 1 minute or until heated through. Serve, if desired, with hot cooked pasta and garnish with basil.