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Old 09-07-2009, 05:00 PM
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Default Chicken Pomodoro




I have made this dish many times, but the sauce has never been as thick as I would like it. So....I tweaked it a bit , and this time it came out just right.


For the chicken cutlets:

4 to 6 chicken tenders, pounded thin
Flour
Salt
Pepper
Vegetable oil


For the sauce:

1/4 cup vodka
1/2 cup chicken broth
1 T fresh lemon juice
1/2 cup heavy cream
1/2 cup fresh, chopped and seeded tomatoes

To serve:

Cooked fusili pasta
1/3 cup chopped green onion tops


Dredge the cutlets in flour seasoned with salt and pepper and cook in a very small amount of vegetable oil (once around the pan ). They're so thin that by the time they get lightly browned and crispy on both sides, they will be cooked through. Set the cooked cutlets to the side.


Deglaze the pan with the vodka (away from the flame). Simmer until the vodka is nearly gone. Add the broth and lemon juice and simmer until it is reduced by about half. Add the cream and cook over a very low heat, stirring constantly, until the sauce thickens. It may take a while. Add the tomatoes and simmer for a few more minutes, or until the sauce is back to the desired thickness.


Place chicken cutlets over cooked fusili and spoon sauce over the top. Garnish with chopped green onion tops.
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