For a true summer dinner, you can’t go without tomatoes. Their sweet flavors can brighten up just about any dish. And sometimes nothing beats a big plate of chicken and pasta (Garlic Spaghetti) — add tomatoes to that mix and it’s a dinner trifecta. But, insteadof the more traditional tomato, or pomodoro, sauce with olive oil and basil, combine them with broth and heavy cream for something richer and more decadent — perfetto.
Makes
4 servings
Total Time
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Ingredients
SEASON:
OFF HEAT, DEGLAZE:
Test Kitchen Approved
If you don't like to cook with alcohol or don't have any vodka on hand, you can replace it with an equal amount of chicken broth.
Instructions
Season cutlets with salt and pepper, then dust with flour. Coat a large sauté pan with nonstick spray, add oil, and heat over medium-high.
Sauté cutlets until golden-brown, 2–3minutes per side. Transfer cutlets to a plate.
Off heat, deglaze pan with vodka. Cook until liquid evaporates. Add broth and cream; cook until reduced and thick, 2–3minutes. Stir in tomatoes and lemon juice; bring to a simmer. Return cutlets to pan and cook until warmed through, 1 minute per side.
Serve cutlets with sauce and top with scallions.
With the flat side of a mallet, pound chicken breasts to ¼-inch thick between sheets of plastic wrap or in a resealable plastic bag.
To prevent the alcohol from igniting, it's best to deglaze the pan with the vodka off heat.
So the cutlets can soak up the flavors of the sauce, return them to the pan just before serving.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 301
% Daily Value*
Total Fat 16g 24%
Saturated Fat 5g 25%
Cholesterol 93mg 31%
Sodium 149mg 6%
% Daily Value*
Carbs 6g 2%
Fiber 1g 4%
Protein 25g
*Percent Daily Values are based on a 2,000 calorie diet.
