Wednesday, October 7, 2009

Chicken Pomodoro

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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Chicken Pomodoro
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.


Mary said...

This looks light and delicious. The colors are fantastic.

heartnsoulcooking said...

I love this colorful dish. We always eat with are eyes first. THANKS!!! Geri

Samantha said...

Beautiful! I can't wait to try it!

Cats Meow said...

The chicken looks fantastic so I'm printing that for another day but tonight I think we're having the stew.

It's cold and raining in beautiful downtown Western Oregon so it seems like time for good stick-to-your-ribs kind of dish. It's looks very yummy and easy to fix also. Can't ask for more than that.