Sunday, October 4, 2009

Easy & Delicious Chicken Pomodoro


***I recently received a free copy of "Cuisine at home" magazine in the mail. I'm not sure why or where it came from, but I was really happy to get it! I opened it up to find countless yummy-looking recipes. Many of which I will be making soon (and of course blogging about!)

I chose to make this recipe for Chicken Pomodoro first because it looked easy and the flavors sounded great and fresh. I have to say that this was such a flavorful, delicious dish! Not to mention, it makes a gorgeous presentation.

This is a meal that would be perfect for those nights when you have company coming over or if you just want a special dinner without all of the fuss that goes into something complicated. The flavors are great and make for a perfect combination - a sauce made of white wine, cream, lemon juice, tomatoes, and scallions....all atop a perfectly sauteed chicken breast...YUM! The sauce tastes much more complicated than it actually is, and it came together in a flash. Brad LOVED this dish, too. In fact, I asked him if he would change anything about it, and his reply was "I only wish there was more!"

With an answer like that, I'll say this dinner was a big success!***

Ingredients:
4 boneless skinless chicken breast halves
Flour
Salt & pepper
2 tablespoons vegetable oil or olive oil
1/4 cup vodka (I substituted this with white wine)
1/2 cup low sodium chicken broth
2 tablespoons fresh lemon juice
1/2 cup tomato, chopped and seeded
2 tablespoons heavy cream
1/3 cup scallion, minced

Directions:
1. Place chicken breasts between 2 pieces of thick plastic wrap and pound until meat is 1/4" thick.
2. Heat oil in skillet.
3. Season chicken with salt& pepper, then dust with flour.
4. Saute chicken in oil till golden then remove to a platter.
5. Pour off fat from pan.
6. Remove pan from heat and add vodka, stir, return to heat and cook stirring until vodka is nearly gone to deglaze the pan.
7. Add broth and lemon juice to pan.
8. Return chicken to pan, cook each side 1 minute then transfer to a warm platter.
9. Add tomatoes and cream to pan.
10. Heat through, then pour over the chicken.
11. Sprinkle top with scallions for garnish.

Source: Cuisine at home magazine

3 comments:

USA Kiwi (aka Kylee) said...

That looks yummy!
Do you reckon regular milk could be subbed for the cream? I never have that stuff in the house....

Vodka, however, is a staple. Hehe.

Half Baked said...

MMmm that's great looking chicken:)

Mary B Burleson said...

That looks really good