Chicken Pomodoro
Ingredients
- 4 (4 oz) chicken cutlets
- ½ teaspoon each salt and pepper
- 2 tablespoons flour
- 1 tablespoons olive oil
- ¼ cup vodka
- ½ cup low-sodium chicken broth
- 2 tablespoons fresh lemon juice
- cup fresh chopped tomatoes
- 2 tablespoons heavy cream
- ⅓ cup minced green onions
Instructions
- Season cutlets with salt and pepper, dust lightly with flour. In large skillet, heat olive oil. Add cutlets and sauté on each side for about 3 to 5 minutes on each side – depending on thickness of cutlets.
- Transfer chicken to a serving platter; set aside. Drain any excess oil from skillet and deglaze pan with vodka – making sure to add vodka AWAY from flame. Cook over medium heat until vodka is nearly evaporated. Add broth and lemon juice. Return chicken to pan and cook each side for 1 minute. Transfer back to platter; set aside.
- Finish sauce with tomatoes and cream. Heat through (do not boil), then pour over chicken. Garnish with green onions and serve over whole wheat angel hair pasta, if desired.
Notes
Makes 4 servings
Nutrition Information
300 calories, 11 grams fat, 105 mg cholesterol, 390 mg sodium,
6 grams carbohydrate, 0 grams fiber, 37 grams protein
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