Chicken Pomodoro
  • 4 Chicken cutlets
  • 2 T vegetable oil
  • ¼ cup Vodka
  • ½ cup chicken broth
  • 2 T fresh lemon juice
  • ½ cup of chopped / diced tomatoes
  • 2 T heavy cream
  • 1/3 cup scallions, sliced thin
  1. Season cutlets with salt and pepper, then dust with flour. Coat a sauté pan with nonstick spray, add 2 T vegetable oil, and heat over medium high heat.
  2. Saute: cutlets on both sides. Transfer to a platter; pour off fat from the pan.
  3. Deglaze with vodka (AWAY FROM OPEN FLAME); cook until nearly evaporated. Add broth and lemon juice. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to a warm plate.
  4. Finish sauce with chopped tomatoes and cream. Heat through, then pour over the cutlets.
  5. Garnish with chopped scallions.
This is a gorgeous presentation with a delightfully fresh flavor. Be sure to deglaze the pan with the vodka off heat.