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Chicken Pomodoro

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Chicken Pomodoro

Chicken Pomodoro

Yield: 4


  • 4 boneless, skinless chicken breast, pounded to about ¼ inch thickness
  • Sea salt and fresh ground black pepper
  • Unbleached all purpose flour
  • 2 tablespoons safflower oil
  • ¼ cup vodka
  • ½ cup low-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • ½ cup tomatoes, seeded and chopped
  • 2 tablespoons heavy cream
  • 1/3 cup scallions, sliced


  1. Season cutlets with salt and pepper, then dredge in flour. Coat a sauté pan with nonstick spray, add oil and heat over medium high heat.
  2. Saute cutlets on both sides. Transfer cutlets to a platter; pour off fat from the pan.
  3. Deglaze pan with vodka (away from the heat); return to heat and cook until nearly evaporated.
  4. Add broth and lemon juice. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to a warm plate.
  5. Stir tomato and cream into sauce. Heat through; pour over cutlets.
  6. Garnish with scallions.
Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 405Total Fat: 15gSaturated Fat: 3gCholesterol: 141mgSodium: 514mgCarbohydrates: 7gProtein: 47g

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The original recipe was found in Cuisine At Home the free trial issue.

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