Chicken Pomodoro
4 chicken cutlets (breasts pounded
thin)
2 Tbsp. vegetable oil
1/4 cup vodka
1/2 cup low-sodium chicken broth
2 Tbsp. fresh lemon juice
1/2 cup tomatoes, chopped
2 Tbsp. heavy cream
1/3 cup scallions, chopped
Season cutlets with salt and pepper,
then dredge cutlets in flour. Saute
cutlets in oil. About 2 minutes per side. Transfer cutlets to a
plate and
keep warm, pour fat out of pan. Deglaze pan with vodka, off the burner.
(It can catch on fire, be careful) Add broth and lemon juice, add cutlets to
pan and cook a minute per side. Transfer cutlets back to warm plate.
Put cream and tomatoes in pan. Heat and slightly thicken. Serve
cutlets
with sauce over and garnish with chopped scallions.
