CHICKEN POMODORO RECIPE - (4.5/5)

Chicken Pomodoro Recipe - (4.5/5) image

Provided by AzWench

Number Of Ingredients 12

SEASON:
2 boneless, skinless chicken breasts, halved, pounded to 1/4-inch thick (8 oz. each)
Salt and black pepper
2 Tbsp. all-purpose flour
2 Tbsp. olive oil
OFF HEAT, DEGLAZE:
1/4 cup vodka
1/2 cup low-sodium chicken broth
1/4 cup heavy cream
1 cup halved heirloom cherry tomatoes
2 Tbsp. fresh lemon juice
1/4 cup minced scallions

Steps:

Season cutlets with salt and pepper, then dust with flour. Coat a large sauté pan with nonstick spray. Add oil and heat over medium-high. Sauté cutlets until brown, 2-3 minutes per side. Transfer cutlets to a plate. Off heat, deglaze pan with vodka and cook until liquid evaporates. Add broth and cream and 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.