Chicken Pomodoro

From Andie Evans
Makes 2 servings
Time: 30 minutes

2 boneless, skinless chicken breasts, pounded into cutlets
salt and black pepper
AP flour
2 Tbsp. vegetable oil
1/4 c. vodka
1/2 c. chicken broth
2 Tbsp. lemon juice
1/2 c. chopped fresh tomato
2 Tbsp. heavy cream
1/3 c. sliced scallions

Season chicken cutlets with salt and pepper, then dredge in flour. Heat vegetable oil in a saute pan over medium-high heat.

Saute cutlets on both sides. Transfer cutlets to a platter; pour off fat from the pan.

Deglaze pan with vodka (off the heat or it might catch fire); return to heat and cook until nearly evaporated.

Add broth and lemon juice. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to a warm plate.

Stir tomato and cream into sauce. Heat through; pour over cutlets.

Garnish with scallions. Serve with rice or anything else that will soak up sauce.