Chicken Pomodoro

Courtesy of Cuisine at Home Magazine

4 chicken cutlets
1 1/2 c. flour, seasoned with s & p
2 T. vegetable or olive oil
3/4 c. chicken broth, separated
2 T. fresh lemon juice
1/2 c. tomatoes, chopped
2 T. heavy cream
1/3 c. scallions, minced

Dredge chicken in seasoned flour. Saute 2-3 minutes on one side, then flip the cutlets, cover the pan, and saute another 1-2 miutes. Transfer cutlets to a warm plate; pour fat off from pan. Deglaze pan with broth (or vodka, as the recipe originally calls for). Add rest of the broth and lemon juice. Return cutlets to pan and cook on each side 1 minute. Finish the sauce with tomatoes and cream. Heat through, then serve, with sauce poured over cutlets. Use scallions for garnish.