• 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.