Amish Paste tomatoes from my garden, chicken from the Farmers Market
Cuisine at Home magazine
- 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
- Season cutlets with salt and pepper then dust with flour.
Saute cutlets in oil. Transfer to a platter; pour off fat from pan
- 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.
- 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