Ingredients
4 boneless skinless chicken thighs (about 1 pound)1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons butter1 tablespoon olive oil4 celery ribs, thinly sliced1 can (14-1/2 ounces) diced tomatoes, undrained1/4 cup vodka1 teaspoon grated lime zest2 tablespoons lime juice1 teaspoon Worcestershire sauce4 lime wedges1 tablespoon chopped celery leavesHot pepper sauce and celery salt, optional
Preparation
Pound chicken thighs slightly with a meat mallet to uniform thickness; sprinkle with salt and pepper. In a large skillet, heat butter and oil over medium heat; brown chicken on both sides. Remove and keep warm.
In same pan, add celery; cook and stir 3-4 minutes or until tender. Return chicken to pan. Add tomatoes, vodka, lime zest, lime juice and Worcestershire sauce; bring to a boil. Reduce heat; simmer, covered, 4-5 minutes or until a thermometer inserted in chicken reads 170°. Serve with lime wedges, celery leaves and, if desired, hot pepper sauce and celery salt.
