CHICKEN POMODORO

1

If you don’t like to cook with alcohol or dont have it on hand you can replace the vodka with more chicken broth.

Makes 4 servings

Total Time: 30 minutes

Season:

2  boneless, skinless chicken breasts, halved, pounded to 1/4-inch thick (8-oz each)

Salt and black pepper

2 tbsp all purpose flour

Heat:

2 tbsp olive oil

Deglaze:

1/4 cup vodka

Add:

1/2 cup low-sodium chicken broth

1/4 cup heavy cream

1 cup halved heirloom cherry tomatoes

2 tbsp fresh lemon juice

1/4 cup minced scallions

Season cutlets with salt and pepper, then dust with flour.

Heat oil in a saute pan over medium high heat. Add cutlets and brown, 2-3 minutes per side. Transfer cutlets to a plate.

Deglaze pan, off heat, with vodka, scraping up any browned bits. Return pan to burner and cook liquid until it evaporates.

Add  broth and cream and reduce until thick, 2-3 minutes. Stir in tomatoes and lemon juice and bring to a simmer. Return cutlets to the pan and cook to warm through, 1 minute per side.

Serve cutlets with sauce and garnish with scallions.

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