- 1 Tbs. lemon juice
- 2 Tbs. heavy cream
- ⅓ cup minced scallions
- all-purpose flour, for dusting
- ½ cup low-sodium chicken broth
- ½ cup chopped tomatoes, peeled and seeded
- 2 Tbs. vegetable oil
- ¼ cup vodka
- 4 small boneless, skinless chicken breasts
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Active Time: 30 minutes
Start to Finish: 30 minutes
To make chicken cutlets, cut each breast into 3 pieces by cutting off the bottom, thinner half, and then cut the remaining, thicker half in half horizontally.
Season the cutlets with salt and pepper, then dust with flour. Sauté the cutlets in oil until cooked through. Transfer to a platter; pour off the fat in the pan. AWAY FROM FLAME, deglaze the pan with vodka and cook until the vodka is nearly gone. Add broth and lemon juice. Return the cutlets to the pan and cook each side 1 minute. Transfer the cutlets to a warm platter. Add the tomatoes and cream to finish the sauce. Heat through, then pour over the cutlets. Garnish with the scallions.