Chicken Pomodoro

2 Chicken breasts pounded thin

Salt & pepper

flour

2 TBSP vegetable oil

1/4 C vodka

1/2 C chicken broth

2 TBSP lemon juice

1/2 C chopped tomato

2 TBSP heavy cream

1/3 C green onions

1. Season cutlets with salt and pepper, then dredge in flour. Put oil in pan and heat on Med-Hi

2. Sautee cutlets on both sides. Transfer to platter

3. Deglaze pan with vodka (away from heat). Return to heat and cook until nearly evaporated

4. Add broth and lemon juice. Return cutlets to the pan and cook on each side for 1 min. Transfer to warm plate

5. Stir tomato and cream into sauce. Heat through and pour over cutlets.

6. Garnish with green onions