CHICKEN POMODORO

CHICKEN POMODORO

Ingredients:

• 4 chicken cutlets (or one- half chicken breast sliced into 4 )
• 2 tablespoon cooking oil
• 1/2 cup vodka ( I used orange vodka)
• 1/2 cup chicken broth
• 2 tablespoons lemon juice
• 1/2 cup chopped tomatoes
• 2 tablespoon heavy cream
• 1/3 cup scallions, sliced

Preparation:

Pound chicken breast halves into ¼ thicknesses, and to this, wrap the plastic wrap the chicken breast to protect meat / put inside a plastic freezer bag before gently pounding.
Note: Don’t vent the anger on the chicken, and don’t thin massacre you want to flat the chicken.
Heat the oil in a pan over medium – high heat, then season chicken w/ pepper, salt coat or dredge in flour and shaking off the excess, and then both sides of the chicken fry until brown, and then the cooked chicken transfer to a platter.
Deglaze the pan w/ vodka (Note: keep away from the pan, it might catch fire, if you don’t want that to happen), and then cook it until nearly evaporated, and add broth and lemon juice, then return cutlets to pan and cook on each side about 1 minute, and then transfer cutlets into a platter, then finish sauce with cream and tomatoes, and cook until heated through, then pour this over chicken.
That’s it!