CHICKEN POMODORO
Steps:
- Season cutlets with salt & pepper then dust with flour. Spray pan with PAM, add vegetable oil and heat over medium high. Saute cutlets 2-3 minutes on one side. Flip the cutlets over and saute for 1-2 minutes with the pan covered. Transfer cutlets to warm plate and cover. Deglaze pan with vodka and add minced garlic. Cook until liquid is nearly gone, about two minutes. Add broth, lemon juice. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to warm plate. Finish with tomatoes and cream. Heat through, then pour over cutlets. Garnish with minced scallions & serve
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