Chicken Pomodoro

By tammy1365

Ingredients

• 2 boneless, skinless chicken breasts, halved, pounded
• to 1/4-inch thick (8 oz. each)2
• Salt and black pepper
• 2 Tbsp. all-purpose flour2 Tbsp.
• 2 Tbsp. olive oil2 Tbsp.
• 1 ⁄4 cup vodka1⁄4 cup
• 1 ⁄2 cup low-sodium chicken broth1⁄2 cup
• 1 ⁄4 cup heavy cream1⁄4 cup
• 1 cup halved heirloom cherry tomatoes1 cup
• 2 Tbsp. fresh lemon juice2 Tbsp.
• 1 ⁄4 cup minced scallions1⁄4 cup

Details

Servings 4
Cooking time 30mins
Adapted from cuisinerecipes.com

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.

Nutrition Information
Per serving: 301 cal; 16g total fat (5g sat); 93mg chol; 149mg sodium; 6g carb; 1g fiber; 25g protein