"Chicken Pomodoro"

I love... ...this dish.

Because it is quick. It is easy. But.

When it is done it looks kind of special.

And it tastes simple and delicious. My family loves it. I do, too.

Here's the recipe:

Ingredients:

3 or 4 boneless skinless chicken breasts pounded into six cutlets

3 Tablespoons vegetable oil

1/2 cup cup vodka

1 cup chicken broth

1/4 cup lemon juice

1 cup fresh tomatoes, chopped

1/4 cup heavy cream

Instructions:

1. Season cutlets with salt and pepper, then dust with flour.

2. Coat a saute pan with nonstick spray and add vegetable oil and heat over medium-high.

3. Saute cutlets on both sides until nicely browned. Transfer cutlets to a platter. Pour off fat from pan.

4. Turn off flame and deglaze the pan with the vodka (**Don't pour vodka near an open flame).

5. Turn heat back on and cook until vodka is nearly evaporated.

6. Add chicken broth and lemon juice.

7. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to a warm platter.

8. Finish sauce with tomatoes and cream. Heat through and pour over cutlets.

9. Garnish with scallions if you like.

Here are the photo instructions.

Once you start cooking things go fast, so get everything ready ahead of time.

Squeeze 1/2 cup lemon juice.

Chop 1 cup fresh tomatoes.

Measure our 1/2 cup vodka, 1 cup chicken broth and 1/4 cup heavy cream.

Here's how Cuisine at Home says you should make cutlets:

Slice the chicken breasts in half.

Cover them with a thick plastic wrap such as freezer wrap or put them in a freezer bag.

Pound using gentle, glancing taps. That should keep them smooth and give them an even thickness. Make them about 1/4 inch thick.

A meat mallet or hammer works best. We don't have one. So...

... we use this thing. Whatever it is. I usually ask my husband to do this part of the recipe because I just hate to work with raw chicken.

Now you're ready to salt and pepper the cutlets well and dust them with flour.

Spray a saute pan with non stick spray. Put 3 Tablespoons of vegetable oil in the pan. Heat over medium-high.

When the oil is hot, saute the cutlets on both sides...

... until they're nicely browned.

Transfer cutlets on to a platter.

Pour off the fat from the pan.

Turn off the flame or move the pan away from the flame.

Deglaze the pan with vodka. You do not want to pour vodka around fire. Yikes!

Once the vodka is in the pan put it back on the heat.

Cook the vodka until it's almost evaporated.

Add the chicken broth and lemon juice.

Return the cutlets to the pan and cook on each side for 1 minute. (Sorry, forgot to take a picture of this stage).

Put the cutlets on a warm serving platter.

Finish the sauce by...

... adding the tomatoes and cream.

Heat through.

This only takes a couple of minutes.

Pour the sauce over the cutlets.

Garnish with scallions if you like. I don't because my family just picks 'em off.

I serve with rice. We like to spoon the extra sauce over the rice. Yum!

This is one of my son's favorites.
And if he's happy, I'm happy.