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How to make it

  • Sauté cutlets in oil on medium-low heat, 3-4 minutes per side
  • Transfer to warm plate
  • Pour off fat from pan
  • Deglaze pan with Vodka on meium-low (away from heat), then cook until vodka is nearly gone (alcohol content cooks off)
  • Add broth and juice, return chicken to pan and cook 1 minute on each side.
  • Transfer to warm plate
  • Add tomatoes and cream to pan and heat through
  • Serve over chicken, garnish with scallions
  • Pasta with garlic and olive oil is a great side and won't overpower the delicate flavor of the vodka cream sauce.
  • On Weight Watchers? Omit dredging the chicken in flour and use fat-free 1/2 & 1/2

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