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Ingredients
- 2 boneless, skinless chicken breasts, cut in half and pounded into cutlets
- salt and pepper
- flour
- nonstick spray
- 2 T vegetable oil
- 1/4 C vodka
- 1/2 C low-sodium chicken broth 2 T fresh lemon juice 1/2 C chopped fresh tomato 2 T heavy cream 1/3 C sliced scallions
Details
Servings 2
Adapted from keyingredient.com
Preparation
Step 1
Directions
Season cutlets with salt and pepper, then dredge in flour. Coat a saute pan with nonstick spray, add oil and heat over medium-high.
Saute cutlets on both sides. Transfer cutlets to a platter; pour off fat from the pan.
Deglaze pan with vodka (away from heat); return to heat and 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.
Stir tomato and cream into sauce. Heat through; pour over cutlets.
Garnish with scallions.
Season cutlets with salt and pepper, then dredge in flour. Coat a saute pan with nonstick spray, add oil and heat over medium-high.
Saute cutlets on both sides. Transfer cutlets to a platter; pour off fat from the pan.
Deglaze pan with vodka (away from heat); return to heat and 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.
Stir tomato and cream into sauce. Heat through; pour over cutlets.
Garnish with scallions.
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