Chicken Pomodoro! Yum!

I'm the youngest of four kids, so when I was a senior in high school, mom and I were essentially the only people at home. She has always been an amazing cook, but she really started to branch out when it was just 'us.'

One of my favorite recipes that she tried out in those days was this Chicken Pomodoro recipe. I honestly don't know what cookbook or magazine it is from. Just that it is easy and delicious!

This week, I made it for the first time. Mom sent me this recipe about four years ago, but I never got around to making it because I couldn't (okay, wouldn't) buy vodka. I was underaged! That's not an issue anymore, though. So here we go!

First, you need chicken. I bought boneless, skinless chicken breasts and beat them into submission with an empty wine bottle.

Once the chicken is sauteed, the sauce process begins! We always double the sauce. Trust me! It's worth it!

Once you've added all of your ingredients and topped it with green onions, you're ready to serve your delicious meal!

We serve this chicken over angel hair pasta, often with broccoli or brussel sprouts!

Here's the recipe, just as my mom e-mailed it! I couldn't possibly take out her snarky comments about the consequences of deglazing the pan without removing it from the stove! :) Anyway, don't forget to double the sauce. It will be worth it!

Enjoy!

CHICKEN POMODORO

4 chicken boneless, skinless breasts seasoned with salt and pepper

1/4 c flour (c=cup)

2 T vegetable oil (T= Tablespoon; t= teaspoon)

1/4 c vodka

1/2 c chicken broth

2 T fresh lemon juice

1/2 c canned or fresh tomatoes chopped (I always used petite diced canned)

2 T heavy cream (heavy cream = whipping cream)

1/3 c scallions, minced (scallions = green onions, a/k/a spring onions)

Place chicken breasts between piece of seran wrap. Pound breast to even thickness (about 1/2"). This is now a chicken cutlet. Season chicken cutlets with salt and pepper and then dust with flour. Heat oil in hot pan. Saute cutlets in oil. Transfer to a platter. There should be nice browned bits stuck to the bottom of your heavy fry pan. These browned bits are the FLAVOR! Drain off any fat in pan. Deglaze pan with vodka (MOVE PAN FROM FLAME!!! Be careful! 2 weeks ago I set the kitchen on fire AGAIN when the vodka hit the pan. It made a "Christian" out of me!!) return to heat and cook until vodka is nearly gone.

Add broth and lemon juice. Return cutlets to pan and cook on each side 1 minute (+ but don't over cook or cutlets become leathery). Transfer cutlets to a warm plate and cover loosely with foil. Finish the sauce with tomatoes and cream. (Do not have heat higher than medium or it will "break". Don't over boil the sauce. Just a real gentle simmer so cream doesn't "break"). Heat cream and tomatoes through, return cutlets to pan, top with green scallions. Bring to gentle simmer and serve.

OUTSTANDING!!