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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

CHICKEN POMODORO Recipe

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This recipe for CHICKEN POMODORO is from Momnell's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless, skinless chicken breasts
Salt, pepper to taste
Flour to dust chicken
2 T. vegetable oil
1/4 cup vodka
1/2 cup low-sodium chicken broth
2 T. fresh lemon juice
1/2 cup tomatoes, chopped
2 T. heavy cream
1/3 cup scallions, minced.
Directions:
Directions:
Flatten chicken breasts with mallet.
Season with salt and pepper, to taste; dust both
sides with flour.
Saute' cutlets in oil; transfer to warmed plate; pour off fat from pan.
Deglaze pan with vodka (AWAY FROM FLAME)
until vodka is nearly gone.
Add broth and lemon juice; blending.
Return chicken to pan; cook each side 1 minute.
Transfer chicken to warm serving plate.
Add tomatoes and cream to pan; stir to blend.
Heat through; then pour over the chicken.
Garnish with scallions.
Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
30 mintues
Personal Notes:
Personal Notes:
May substitute turkey cutlets, if desired.

 

 

 

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