Chicken Pomodoro

from Cuisine at Home

2-4 boneless, skinless chicken breast cutlets

salt and pepper

flour

nonstick spray or olive oil for pan

2 T. vegetable oil

1/4 c. vodka (or chicken broth)

1/2 c. chicken broth

2 T. fresh lemon juice

1/2 c. chopped tomato

2 T. heavy cream

1/3 c. sliced scallions

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

Saute cutlets on both sides. Transfer cutlets to a platter; pour fat from pan.

Deglaze pan with vodka (away from heat); 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 tomato and cream into sauce. Heat through; pour over cutlets.

Garnish with scallions.

Serve with rice or pasta.