This is a quick and easy chicken dish. Even though it has a little cream in it, the lemon makes it light and fresh.
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4 chicken cutlets, flattened to about 1/4"
2 tbls. Canola oil
1/4 cup vodka
1/2 cup chicken broth
2 tbls. fresh lemon juice
1/2 cup tomatoes, chopped
2 tbls. heavy cream
1/3 cup scallions, minced
Heat skillet on med-high heat and add canola oil. Season cutlets with salt and pepper then dust with flour. Saute cutlets until just done, a few minutes on each side. Remove from skillet. Pour off any excess fat from pan and deglaze off heat with vodka. Return pan to flame and cook until vodka is almost gone. Add broth and lemon juice and return cutlets to the pan and cook each side 1 minute. Transfer cutlets to a warm plate. Finish the sauce with tomatoes and cream. Heat through, then pour over the cutlets. Garnish with the minced scallions.
Menu for the Week of July 5, 2015
8 hours ago