4 skinless, boneless chicken breast halves – pounded 1/4 inch thick
2 tablespoons olive oil
1/4 cup vodka
1/2 cup chicken broth
2 tablespoons fresh lemon juice
1/2 cup tomatoes, chopped
2 tablespoons heavy cream
1/3 cup scallions, minced
Season cutlets with salt and pepper and then dust with flour. Sauté cutlets in olive oil. Transfer to a platter. Deglaze pan with vodka and cook until vodka is nearly gone. Add broth and lemon juice. Return cutlets to pan and cook each side 1 minute. Transfer cutlets to a warm plate. Finish the sauce with tomatoes and cream. Heat through, then pour over the cutlets.
This recipe is from Cuisine at home, a great cooking magazine and this recipe is a REAL show stopper, great for a date or if you are trying to impress someone with something new and exciting. It is a great bistro type dish, that is just delicious!