Chicken Pomodoro...with a Tomato Vodka Cream Sauce

As the school year gets underway, can everyone agree that spending hours in the kitchen on the weeknights doesn't sounding as appealing as it did during the lazy days of summer?

Whew.  My brain is exhausted at the end of the day.  I find myself  scanning recipe lists for staple ingredients that I might already have in the kitchen.

I saw the photo of this dish in my binder where I used to file recipes that attracted me (before the advent of fabulous Pinterest) but I dismissed it because it looked like too much  "oh, la, la" ...for a weeknight dinner.

But as I quickly scanned the list of ingredients, I thought..."I have all of that"... and the recipe looks simple enough.  The finished dish in the photo certainly looked more elegant than the few lines of preparation required.  It was a "go".

Could be a this tired mama.  Our days now are steeped in ancient civilizations, french reflexive verbs, research papers, and the 4 P's of Marketing.  I love this year's high school schedule with my son...but I am no stranger to the increased difficulty level of high school...on the brain cells!

When I placed this dish down on the table and everyone tucked in...the comments were inspiring!  "This is a definite do-again" was unanimously chorused after a few bites.

I really enjoyed this simple but very elegant looking dish and it  will become a staple for weeknight dinners.

We never go without those sweet cherry tomatoes at this time of the year.  I can and do throw them into just about every meal of the day.  

Whether roasted in the oven, sauteed in a cream sauce, or tucked into daily salads, they just make every meal so much more flavorful and pretty.

Chicken Pomodoro..with a Tomato Vodka Cream Sauce

4 chicken cutlets
2 Tablespoons oil (of your choosing)
1/4 cup vodka
1/2 cup chicken broth
2 Tablespoons fresh lemon juice
1/2  - 1 cup tomatoes chopped or halved
2 Tablespoons heavy cream
1/3 cup scallions, minced or sliced

Season cutlets with salt and pepper  then dust with flour (I skip the dusting with flour just b/c I don't think it's necessary for our whole foods diet)

Saute cutlets in oil.  Transfer to a platter; pour off fat from pan.  Deglaze pan with vodka (away from flame!!) and cook until vodka is nearly gone.  

Add broth and lemon juice.  Return cutlets to pan and cook each side 1 minute.  Transfer cutlets to a platter.

Finish the sauce with the tomatoes and cream.  Heat through, then pour over the cutlets.  Garnish with scallions

Labels: , , , , ,