Chicken Pomodoro
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Ingredients
  • 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
Instructions
  1. Mise en Place ~ Gather your ingredients
  2. Season cutlets with salt and pepper.
  3. Dredge in flour.
  4. Add oil to pan.
  5. Sauté cutlets in a large sauté pan until brown, 2–3 minutes per side.
  6. Transfer cutlets to a plate.
  7. Off heat, deglaze pan with vodka; cook until liquid evaporates.
  8. Add broth and cream; reduce until thick, 2–3 minutes.
  9. Stir in tomatoes and lemon juice and bring to a simmer.
  10. Return cutlets to pan and cook to warm through, 1 minute per side.
  11. Serve cutlets with sauce and garnish with scallions.
Notes
If you don't like to cook with alcohol or don't have it on hand, you can replace the vodka with an equal amount of chicken broth.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/chicken-pomodoro/