Chicken Pomodoro
Nicole Evans
ingredients
- 4 chicken cutlets
- 2 T. vegetable oil
- 1/4 cup vodka
- 1/2 cup low-sodium chicken broth
- 1 T. fresh lemon juice
- 1/2 cup tomatoes, chopped
- 2 T. heavy cream
- 1/3 cup scallions, minced
directions
- 1
Season cutlets with salt and pepper then dust with flour.
- 2
Saute cutlets in oil. Transfer to a platter; pour off fat from pan
- 3
Deglaze pan with vodka (away from heat) and cook until vodka is nearly gone. Add broth and lemon juice. Return cutlets to pan and cook each side 1 minute. Transfer cutlets to a warm plate.
- 4
Finish the sauce with tomatoes and cream. Heat through, then pour over cutlets. Garnish with scallions
Source: Cuisine at Home
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