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Chicken Pomodoro

July 23, 2010

A little spicy, a little creamy and a lot of tasty.  A wonderful recipe to put some zip in your typical chicken dinner and easy enough on a hot and steamy night.  Just moments of cooking the chicken and about 15 minutes for the sauce.  Add a salad or a side and dinner is complete.  I am all about fast, efficient cooking in the summer months but not about losing flavors. 

Chicken Pomodoro  


  • 4 Chicken Cutlets
  • 1/2 C. Flour
  • 2 T. Vegetable Oil
  • 1/4 C. Vodka
  • 1/2 C. Chicken Stock
  • 2 T. Fresh Lemon Juice
  •  1  Can Hunt’s Fire Roasted Diced Tomatoes (14.5 oz.)
  • Salt
  • Freshly Ground Pepper
  • 2-4 T. Heavy Cream (adjust to the consistency desired)
  • 1 T. Unsalted Butter (optional)
  • 1/2 C. Scallions for garnish (cut in small pieces)


  1. Salt and pepper the cutlets and dust lightly with flour
  2. Saute the cutlets in oil, transfer to a platter
  3. Pour off the fat from the pan and deglaze with Vodka (away from the flame)
  4. Add broth and lemon juice
  5. Return cutlets to pan and cook on each side 1 minute
  6. Transfer cutlets to a warm plate
  7. Add the tomatoes and cream and heat thoroughly (add the butter if using)
  8. Pour the sauce over the cutlets and garnish with the scallions


 (Serves 4)

Adapted from “Cuisine at Home” Magazine

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