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Chicken Pomodoro |
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| Ingredients: |
2 boneless skinless chicken breast halves
flour
salt
pepper
2 tablespoons vegetable oil or 2 tablespoons olive oil
1/4 cup vodka
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1/2 cup low sodium chicken broth
2 tablespoons fresh lemon juice
1 can Rotel tomatoes and chilies
1/2 cup tomatoes, chopped and seeded
2 tablespoons heavy cream
1/3 cup scallion, minced
rice or pasta
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| Procedures: |
Place chicken breasts between 2 pieces of thick plastic wrap and pound until meat is 1/4" thick.
Season chicken with salt & pepper, then dust with flour.
Sauté chicken in oil till golden then remove to a platter and pour off fat from pan.
Remove pan from heat and add vodka, stir, return to heat and cook stirring until vodka is nearly gone to deglaze the pan.
Add broth and lemon juice to pan.
Return chicken to pan, cook each side 1 minute then transfer to a warm platter.
Add Rotel tomatoes and cream to pan.
Heat through, then pour over the chicken.
Sprinkle top with scallions for garnish.
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| Notes: |
2023-02-22: For the 2 of us.
2022-05-16: A batch for the 2 of us.
2020-10-14: one breast and 2 thighs; served over 1/2 box of angel hair pasta, with green beans and almonds and leftover Brussels sprouts, with a bottle off of CSM Riesling.
2019-10-14: We used Rotel tomatoes for an excellent batch served over couscous.
2017-01-16: Added to our cookbook
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05/02/2023
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