Chicken Pomodoro

Inspiration:
Amish Paste tomatoes from my garden, chicken from the Farmers Market
and
Cuisine at Home magazine


Ingredients:

• 4 chicken cutlets
  
• 2 T. vegetable oil
  
• ¼ cup vodka
  
• ½ cup low-sodium chicken broth
  
• 1 T. fresh lemon juice
  
• ½ cup tomatoes, chopped
  
• 2 T. heavy cream
  
• ⅓ cup scallions, minced

Instructions:

1. Season cutlets with salt and pepper then dust with flour.
   Saute cutlets in oil. Transfer to a platter; pour off fat from pan
   
2. Deglaze pan with vodka (away from heat) and cook until vodka is nearly gone. Add broth and lemon juice. Return cutlets to pan and cook each side 1 minute. Transfer cutlets to a warm plate.
   
3. Finish the sauce with tomatoes and cream. Heat through, then pour over cutlets. Garnish with scallions.

Notes: This was fairly easy and a great way to use up some tomatoes from the garden. I doubled the vodka, broth, lemon, and cream and quadrupled the tomatoes; the sauce was delicious!! Don't skip the scallions as they add some good texture and flavor contrast.


Liz's Rating: 8.5/10
Tim's Rating: 9/10