Chicken Pomodoro

By kimvess

Ingredients

• SEASON:
• 2 boneless, skinless chicken breasts, halved, pounded to 1/4-inch thick (8 oz. each)
• Salt and black pepper
• 2 Tbsp. all-purpose flour
• 2 Tbsp. olive oil
• OFF HEAT, DEGLAZE:
• 1 ⁄4 cup vodka
• 1 ⁄2 cup low-sodium chicken broth
• 1 ⁄4 cup heavy cream
• 1 cup halved heirloom cherry tomatoes
• 2 Tbsp. fresh lemon juice
• 1 ⁄4 cup minced scallions

Preparation

Step 1

Season cutlets with salt and pepper, then dust with flour. Coat a large sauté pan with nonstick spray. Add oil and heat over medium-high.

Sauté cutlets until brown, 2–3 minutes per side. Transfer cutlets to a plate.

Off heat, deglaze pan with vodka and cook until liquid evaporates. Add broth and cream and reduce until thick, 2–3 minutes. Stir in tomatoes and lemon juice and bring to a simmer. Return cutlets to pan and cook to warm through, 1 minute per side.

Serve cutlets with sauce and garnish with scallions.

Nutrition Information
Per serving: 301 cal; 16g total fat (5g sat); 93mg chol; 149mg sodium; 6g carb; 1g fiber; 25g protein