Chicken Pomodoro
From asheats 15 years ago
- 10 minutes to make
- Serves 4
I love to make this meal, its beautiful and quick. The picture I took was from a time I made this and forgot to buy the tomatoes, they usually add such a nice pop of color to this dish.
Ingredients
- 4 chicken cutlets shopping list
- salt and pepper shopping list
- flour to dredge shopping list
- 2 tbsp vegetable oil shopping list
- ¼ cup vodka shopping list
- ½ cup chicken broth shopping list
- 2 tbsp fresh lemon juice shopping list
- ½ cup tomatoes, chopped shopping list
- 2 tbsp heavy cream shopping list
- 1/3 cup scallions, sliced shopping list
How to make it
- Season the cutlets with salt and pepper then dredge in the flour to lightly coat.
- Heat the vegetable oil in a sauté pan over medium high heat.
- Cook the cutlets for 2 minutes per side (don’t worry cutlets are very thin, they don’t need much time to cook).
- Transfer the cutlets to a platter.
- Remove the pan from the heat and deglaze with the vodka (watch your face)
- Add back to heat and cook until nearly evaporated
- Add the broth, lemon juice, and cutlets to the pan. Cook for 2 minutes, flipping the cutlets once. Again transfer the cutlets to a platter
- Finish the sauce with the tomatoes and heavy cream, heat through, and then pour over cutlets.
- Garnish with the scallions.
- I serve this over buttered noodles with Parmesan cheese.
The Rating
Reviewed by 3 people-
This sounds delicious! I have everything in the kitchen to do this one today.
bluewaterandsand
in GAFFNEY loved it
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Simple and quick, but quite unite. I like it, thanks for sharing you have my 5!
greenlord
in Montreal loved it
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