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Chicken Pomodoro

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Author: Olive
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Ingredients (click ingredient to buy it)

Instructions

  • POUND CHICKEN BREAST HALVES INTO 1/4″ THICKNESS. TO DO THIS, COVER THE CHICKEN BREAST WITH PLASTIC WRAP TO PROTECT THE MEAT OR PUT IT INSIDE A PLASTIC FREEZER BAG BEFORE GENTLY POUNDING IT. DON’T VENT YOUR ANGER ON THE CHICKEN, YOU WANT IT FLAT AND THIN NOT MASSACRED ;), BETTER YET, WATCH THIS VIDEO.
  • HEAT THE OIL IN A PAN OVER MEDIUM-HIGH HEAT. SEASON THE CHICKEN WITH SALT AND PEPPER AND COAT OR DREDGE IN FLOUR, SHAKING OFF THE EXCESS. BROWN CHICKEN ON BOTH SIDES IN THE PREHEATED PAN. TRANSFER COOKED CHICKEN TO A PLATTER. SET ASIDE.
  • MEANWHILE DEGLAZE THE PAN WITH VODKA (AWAY FROM THE PAN; IT MIGHT CATCH FIRE, YOU DON’T WANT THAT TO HAPPEN), COOK UNTIL NEARLY EVAPORATED. ADD BROTH AND LEMON JUICE. RETURN CUTLETS TO PAN AND COOK ON EACH SIDE FOR ONE MINUTE. TRANSFER CUTLETS TO A PLATTER.
  • FINISH SAUCE WITH TOMATOES AND CREAM. COOK UNTIL JUST HEATED THROUGH THEN POUR THIS OVER CHICKEN. GARNISH WITH SCALLIONS
  • I SERVE THIS WITH COOKED PASTA
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