Chicken Pomodoro

4 Chicken Breast cutlets (pounded flat and cut into 2-3 pieces)
1 cup Tomatoes, chopped
.5 cup Scallions (green onions), chopped
2 Tbs Vodka (to deglaze pan)
1 14oz can Swanson Low Sodium Chicken Broth
.5 cup Heavy whipping cream
2 Tbs Lemon juice, fresh
2 Tbs Extra virgin olive oil, to cook chicken

Prepare the chicken. Salt and pepper to taste and dust with flour. Add oil to a skillet at medium-high heat and cook chicken (2-3 minutes on one side, 1 minute on the other) until browned. Remove chicken from pan. Drain fat.

Add vodka to pan away from heat. Deglaze. Continue when vodka is almost gone.

Add chicken broth, lemon juice and cream. Stir. Add tomatoes and half the onions. Stir until almost heated through. Return chicken to pan/sauce to heat it.

Serve chicken with sauce and sprinkle remaining scallions on top. Goes well with sauteed green beans and organic brown rice.

Note: Feel free to lessen the amount of lemon or cream. I always just eyeball it anyway. This always leaves plenty for leftovers.

Number of Servings: 5

Recipe submitted by SparkPeople user STARTURTLE7.