While standing at the chicken section of the meat department trying to decide what to make the butcher approached.
My pensive look must be the same look as my confused look. I was just trying to decide what would be the best way to make chicken. Did I need help he asked. “Well, I am just trying to decide what to make with this chicken. I think I want to try a new recipe; it’s called Chicken Pomodoro.” “Well, in that case let me split the chicken breast for you.” He said he knew I could do it, but please let him do it for me; no charge….that is what I am here for. Hmmmm… when does this ever happen? I really don’t get service like that anymore and in truth I like to do things myself. If it had been pre-packaged and pre-sliced I would not have bought it that way, but if he wanted to do his butchering while I watched that is fine with me. I have to say just by allowing him to slice the chicken breast, he made this dish so much easier. So if you have a nice butcher like I do, have him split the chicken breast to save yourself some time, and your fingers.
A while back I made Chicken Française. I really love that dish. It is so easy and looks and taste like something you would order in a restaurant, only better. That recipe came in my Cuisine at Home subscription. On the sidebar of that recipe page was an alternative recipe for Chicken Pomodoro. I never got around to making it until now. I would not want to choose between the two recipes, they both are that good. I would encourage you to save these for a quick weeknight meal or if company is coming.
The recipe called for vodka. I have purchased a lot of alcohol like rum and brandy since I started blogging to use as my “vanilla”, or a little wine to deglaze, but I did not have vodka so I just substituted chicken broth. I don’t know if using vodka makes a difference, but I thought it not worth the extra expense since I would have to buy a whole bottle for a forth of a cup. Do you have any thoughts on this?
Another adjustment I made – since it is not tomato season and even the cherry tomatoes are lacking, I substituted a slice or two of stewed tomatoes along with a the fresh cherry tomatoes. Not too many since I did not want the dish to be too tomatoey, if that is a word. I loved the way it boosted the flavor.
And last, but not least another confession… when you see any recipe of Chicken Pomodoro it is served with pasta, because, well, it is Italian. But, like I previously confessed I am not the organized person I strive to be, much to my surprised, I went to the pantry and there was no pasta. I had to use mashed potatoes. I apologize to all my Italian friends and promise to do better the next time, and to all my mashed potato lovers, your welcome. 🙂
Make this, it is simple, quick, and delicious even out of season and sans pasta.
- 2 boneless, skinless chicken breasts, halved, pounded to ¼ -inch thick (8 oz. each)
- Salt and black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoon olive oil
- ¼ cup vodka – if using – add off heat.
- ½ cup low-sodium chicken broth
- ¼ cup heavy cream
- 1 cup halved heirloom cherry tomatoes
- 2 Tbsp. fresh lemon juice
- ¼ cup minced scallions – sauté white – save the green for garnish
- Mise en Place ~ Gather your ingredients
- Season cutlets with salt and pepper.
- Dredge in flour.
- Add oil to pan.
- Sauté cutlets in a large sauté pan until brown, 2–3 minutes per side.
- Transfer cutlets to a plate.
- Off heat, deglaze pan with vodka; cook until liquid evaporates.
- Add broth and cream; 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.
I am taking this to
Susan’s at Metamorphosis Monday
Charlene’s at Busy Monday’s
Debbie’s at Confessions of a Plate Addict
Kathe‘s at Your Gonna Love It Tuesday
The LouLou Girls Link Party
Megin’ at Brag About It
Gina’s at Create Link Inspire
Lori’s at Tickle my Tastebuds
Karyn’s at Two Cup Tuesday
Stephanie’s at Tasty Tuesday
Kim’s at Wow Us Wednesday
Leslie’s at Create It Thursday
Miz Helen’s at Miz Helen’s Country Cottage
Laura at Décor To Adore Thoughts of Home on Thursday
Michael’s at Foodie Friday
Jody’s at Simple and Sweet Fridays
Sherry at Olives-n-Okra
All That I'm Eating says
Such a classic recipe, you can’t go wrong. Ideal for a midweek dinner.
Ms. Lemon says
I thought so too, but I would gladly serve this to company. Thank so much for stopping by.
Sam@MyCarolinaKitchen says
What a lovely dish Madonna and one I’m not familiar with. Potatoes are fine with me since we don’t eat much pasta anyway. We also have a very good butcher. I like you highly recommend that everyone get to know their butcher and get to know their name too. It will pay off I promise.
Sam
Ms. Lemon says
Sam, this did not taste like a quick meal. As for getting to know the butcher, there are so many people they don’t have time for us anymore, but I was just lucky to have found a good one. I always ask for the piece they would bring home to their mother. It almost always works. That and a smile.:)
Monique says
It looks good..I have a lot of alcohol here and we don’t drink it..it has been bought through the 42 yrs for occasions..and a lot is from Jacques’ dad..but no..I don’t buy more for 1 recipe..alcohol is $$$ here much less in NH and FL..not sure re california..I would need Calvados..etc..
I have a quick question Madonna which cream did you use for the crème fraiche?
I used reg 10% and it didn’t take..
Thank you!
Ms. Lemon says
Monique,
I bought organic heavy whipping cream from Trader Joes. (NOT Ultra). I am not sure the butter-fat content. I did a little research before responding. Heavy cream is over 33%. If you used 10% that is less than what we call half & half. I am sorry, that will not work.
https://en.wikipedia.org/wiki/Butterfat
Monique, I hope you will give it another try, it is so luscious for both savory and sweet dishes.
Monique says
Success!!! I knew this had Jacques’ name written all over it..he loves it..thank you!
Monique says
LOL..you are right:)
Ms. Lemon says
I am so happy to see an lol, I was so afraid you would be mad at me. Please try again, I think you will be pleased and it is so nice to have on hand.
Monique says
Mad at you?
Oh no no no no…:)
Renee says
Ha-ha — classic Italian fare served with mashed potatoes??? You’ll be pleased to hear that my husband’s family is second generation Sicilian and routinely eats meatballs and sausage atop mashed potatoes!!!
Ms. Lemon says
You have made me so happy, I was sure I would lose all credibility.
Pat O says
I totally get the vodka thing.
My grocery liquor department sells smaller “airline” size bottles of spirits.
Have found a little bottle or two will comprise the ingredient I need without the investment in a big bottle. Regards, Pat
Ms. Lemon says
I used to work close to a place that did sell the “airline” size, but I am not in that area anymore. When I was there I bought several to test on recipes, they teased me about buying “roadies”. It confused me and he said people buy them to have “one for the road. That kind of freaked me out. I said, “just for the flavor or as vanilla”.
John/Kitchen Riffs says
One place where I sometimes buy meat has butchers like that. In fact they’re insulted if you don’t let them cut up the meat for you. Having stir-fry? They want to cut the meat into bite-size pieces. But I like to do it myself. 🙂 Although we’re not big vodka drinkers we do have it on hand, so that wouldn’t have been a problem for us. I think you can skip it — although it does add something. BTW, there’s a pie crust recipe that uses vodka that’s really good. You might want to look that up sometimes (I believe it’s the Cook’s Illustrated people who did it.) Super dish — thanks so much.
Ms. Lemon says
I’ll check that out John. Thanks for stopping by.
Chris Scheuer says
This looks wonderful and honestly, I think I’d prefer mashed potatoes. Of course I don’t have a drop of Italian blood in my lineage!
Ms. Lemon says
Our Midwest is showing. 🙂 Thanks for stopping by, I love hearing from you.
Carole @ From My Carolina Home says
This does look good, and similar to a dish I make regularly with chicken breasts pounded thin. I have to give kudos to another home chef that knows the definition of Mise en Place!
Ms. Lemon says
I will be over to check your version out. I really, really need Mise en Place since I have been know to leave out ingredients at times. It is my way of assuring all the ingredients make it in the dish. Thanks for stopping by.
Kitty says
Your chicken pomodoro looks fabulous, Madonna. I would love it with mashed potatoes or pasta. I guess even polenta would be good, too. It’s such a colorful dish, and so quick and easy. I’m like you, and would’ve subbed chicken broth for the vodka. Thanks for another great recipe.
Ms. Lemon says
Kitty, I think you would like it, and it is so easy. I thought about polenta, but I was out of that too. I fixed that when I went to the market this week. Try as I may, I always fall short of being organized.
Karen (Back Road Journal) says
While I like Italian dishes that are prepared in a vodka cream sauce, I think your version sounds and looks absolutely delicious. Serving it on mashed potatoes would make me happy any day.
Ms. Lemon says
Thanks Karen.
Velva says
This looks really good. A great way to enjoy chicken.
Thanks for sharing.
Velva
Susan says
Wow, that was nice of the butcher! We have a wonderful store that isn’t too long of a drive that sells only poultry and it’s wonderful. Would love to try this! We always have vodka in the house, because we do a lot of entertaining – especially in the summer and have friends and family who enjoy vodka tonics and Cosmopolitans. The other option is you have a liquor store handy, is to buy the mini bottles that probably contain about 1/4 cup – maybe less. I’ll bet it didn’t make too much different in the recipe though.
Ms. Lemon says
Susan, give this a try for you and your husband, I bet you will like it enough for entertaining. So easy. I guess I am going to search out a mini bottle because now I can’t stand not knowing. Thanks so much for stopping by. It thrills me when good cooks take the time to comment.
Linda says
What a lovely dish! My husband and I would love it. We do have the vodka….LOL
Anything with cream sauce, my husband loves. Thanks for giving me some great ideas on what to make for dinner. I would love if you share this post at our link party today, Dishing It & Digging It at 4:00 EST. Happy Spring.
Ms. Lemon says
Thanks so much Linda. Please let me know your thoughts after you make this.
Lindsay says
This looks so delicious! I’m going to try it out this weekend. Thanks so much for sharing at Funtastic Friday!
Amy says
This looks like a crowd-pleaser, Madonna. I think it would be a great dish for company. I can almost taste it! I hope you’ll come and share at Best of the Weekend on Friday night!
Ms. Lemon says
Amy, You have been unspammed. So glad to hear from you.
Miz Helen says
Hi Madonna,
What a lovely Chicken Pomodoro, we will just love your recipe! Hope you have a very special week and thanks so much for sharing with Full Plate Thursday.
Miz Helen
Christine says
It looks and sounds like a wonderful recipe! And let’s be frank, what man Italian or not, doesn’t love meat and potatoes? lol
Looks great!
Penny says
Lovely dish Madonna. I don’t think the vodka is necessary especially when it is only 1/4 cup. I have a bunch of tiny liqueur bottles that I have bought when a recipe calls for Framboise, Amaretto, etc. Too bad they don’t make tiny bottles of vodka, rum or whiskey. Love your exchange with Monique. Great photo too.
Ms. Lemon says
Thanks Penny, you are such a good cook, I take it as high praise. I was panicked when the Crème fraîche failed for Monique. All the recipes I have gushed 🙂 about have all been really good recipes,(in my opinion), so to have it fail really upset me. I was afraid she would write me off, but as her blog reveals she is a kind person. As for the booze I think I have found a source for those little bottles so I won’t have to buy a big-O-bottle just to flavor a specific dish. 🙂