• Preheat oven to 375 degrees

Tenderizing Chicken

• Thinly slice chicken breast like a cutlet, tenderize, salt and pepper to taste, and set aside.

Prepping Cast Iron Skillet

• Place olive oil, butter, and garlic in large cast iron skillet. Heat on medium heat to bubbling.
  

Frying Chicken

• Place as much chicken as you can fit in the hot skillet. Brown on both sides.
  
• When finished browning on both sides, place on a paper towel lined plate to rest. Place the additional prepped chicken in the skillet repeating steps until all the chicken is cooked.
  

Preparing for Baking

• Place 3/4 cup of premade vodka sauce (recipe to follow) in the bottom of a 9×13 baking dish (I had to also use an additional 9×9 baking dish).
• Place chicken on vodka sauce in a single layer. Cover chicken with 3/4 cup vodka sauce. Sprinkle with mozzarella and parmesan.
• Place in the preheated oven and bake for 20-25 min. I also broil the top for about 2 min because I like my cheese crispy.
  
• Let rest for 5 min. Heat any additional left over vodka sauce to add additional to chicken when serving. Serve along spaghetti squash or zoodles. Or with your favorite side veggie or salad.

• In a large pot, heat butter, add diced onion and garlic, sauté for 4-6 minutes.
• Add vodka, simmer to reduce, about 4-6 minutes.
• Add heavy whipping cream, bring to a simmer and turn heat down to low.
• Be sure not to over cook cream sauce.
• Add crushed tomatoes and Italian red sauce (if you do not have any add additional crushed tomatoes or tomato sauce).
• Stir in fresh basil.
• Cook on low for 20 minutes.