Chicken Pomodoro

By AzWench

If you don't like to cook with alcohol or don't have it on hand, you can replace the vodka with an equal amount of chicken broth.

Ingredients

• 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
• 2 Tbsp. olive oil
• OFF HEAT, DEGLAZE:
• 1/4 cup vodka
• 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

Preparation

Step 1

Season cutlets with salt and pepper, then dust with flour. Coat a large sauté pan with nonstick spray. Add oil and heat over medium-high.

Sauté cutlets until brown, 2–3 minutes per side. Transfer cutlets to a plate.

Off heat, deglaze pan with vodka and cook until liquid 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 pan and cook to warm through, 1 minute per side.

Serve cutlets with sauce and garnish with scallions.