Chicken Pomodoro


  • 1/3 cup scallions, minced
  • 2 T. heavy cream
  • ½ cup tomatoes, chopped
  • 1 T. fresh lemon juice
  • ½ cup low-sodium chicken broth
  • ¼ cup vodka
  • 2 T. vegetable oil
  • + 1 more ingredients
    • 4 chicken cutlets

1Season cutlets with salt and pepper then dust with flour. 2Saute cutlets in oil. Transfer to a platter; pour off fat from pan 3Deglaze pan with vodka (away from heat) and cook until vodka is nearly gone. Add broth and lemon juice. Return cutlets to pan and cook each side 1 minute. Transfer cut...

View full recipe at SpringPad


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