Chicken Pomodoro
February 20, 2008
This is a quick easy and elegant dish with a fresh twist of flavor from tomatoes and vodka. I like to serve this with baked asparagus and brown rice. Please be sure to deglaze with the vodka off heat. I found this recipe from a free preview issue of cuisineathome that was sent to me. Please enjoy!
For more recipes using vodka click here.
- 4 chicken cutlets
- salt and pepper
- flour enough to dust cutlets
- 2 tablespoons vegetable oil
- 1/4 cup vodka
- 1/2 cup chicken broth
- 2 tbsp. fresh lemon juice
- 1/2 cup fresh chopped tomatoes
- 2 tbsp. heavy cream
- 1/3 cup scallions, sliced
Using a mallet pound your cutlets to 1/4″ thickness between 2 sheets of plastic wrap. Season cutlets with salt and pepper and dust with flour. Heat oil in saute pan over medium high and add cutlets sauteing both sides. When finished remove to a platter and keep warm in oven.
Deglaze pan away from heat with vodka. Cook until nearly evaporated. Add broth and lemon juice. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets back to warm platter in oven. Finish sauce with tomatoes and cream. Heat through and pour over cutlets. Garnish with sliced scallions.
- Serves 2
- Total time: about 40 minutes
Related posts:
- Garlic and Lemon Marinated Chicken Breasts With Gnocchi and Sage Butter Sauce
- Chicken Jaegerschnitzel
- Chicken Breasts au Poivre
