Chicken Pomodoro

1. 1

   Season cutlets with salt and pepper, then dust with flour. Coat saute pan with spray add oil and heat over med high heat.

2. 2

   Saaute cutlets on both sides. Transfer cutlets to platter and pour fat from pan. Deglaze pan with vodka away from heat, then return to heat and cook until nearly evaporated. Add broth and lemon juice. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to a warm plate. Stir tomatoes and cream into sauce. Heat through; pour over cutlets and garnish with scallions.

* Per serving · 4 servings · Values may vary.

No additional tips available.