pomodoro chicken with tomato vodka cream sauce.

(I have no idea what “pomodoro chicken” actually means, but that’s what the recipe calls it so let’s go with it.)

In today’s rendition of Chicken Is Boring, I present a not-at-all boring chicken dish. It’s quick and simple to put together, and a far cry from your blah chicken suppers. I served this with jasmine rice, which was divine after being sprinkled with scallions and soaking up some of the sauce.

Pomodoro Chicken with Tomato Vodka Cream
adapted via Thyme

1 lb chicken (cutlets or tenderloins)
1/4 cup vodka
1/2 cup chicken broth
juice of one lemon
1 pint grape tomatoes, halved
2 tbsp heavy cream
1/3 cup scallions, minced or sliced

Heat a large skillet over medium heat, and coat with cooking spray. Season cutlets with salt and pepper and add to skillet. Cook 3-4 minutes per side, depending on the thickness of your chicken. Remove chicken to a plate.

Deglaze pan with vodka and allow to simmer until the vodka is mostly gone. Add broth and lemon juice and let simmer 2-3 minutes. Add chicken to pan and cook 1 minute each side. Again remove chicken to a plate.

Add tomatoes and cream and reduce 5 minutes, or until sauce forms. Pour sauce over chicken, top with chopped scallions.

This might actually be fit for company,
jcristg

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