This is a deliciously simple chicken breast recipe. It takes a half-hourish, is flavorful and bright, is great on it’s own or double the sauce and serve it with angel hair. This is similar to a picatta with a slightly different flavor profile.
Chicken breast is cut in half (horizontally) into two cutlets, lightly floured and seasoning and sauteed. The chicken is removed, the pan deglazed (with vodka!) and a simple pan sauce is made with a bit of chicken broth and lemon juice. Return the chicken to the pan to get it nicely coated with the sauce and to finish cooking, remove the chicken yet again and finish the sauce with a touch of cream, some chopped tomatoes and sliced scallions. Check for seasoning and you are ready to serve! As I said before the sauce is bright, with a tiny bit of a bite from the vodka (although you won’t taste any alcohol at all- it cooks out), and is perfect with these cook-to-perfection chicken cutlets. I use this basic method to make picatta and many other chicken recipes. It adds just the right amount of “breading” to the chicken, if you can even call it that. You won’t know there is really a breading, it’s just enough to hold the seasonings and a bit of the sauce to the chicken. I served this along side a caesar salad and it made a lovely weeknight meal.
(Adapted from “Chicken Pomodoro” in Cuisine at Home)
*If serving with pasta you may want to double the sauce: double the amounts of chicken broth, lemon juice, tomato, cream and scallions. Cook the same
- 2 boneless, skinless chicken breasts, halved horizontally, pounded to ¼-inch thick (8 oz. each)
- Kosher or Sea Salt and Black Pepper
- 2 Tbsp. all-purpose flour
- 2 Tbsp. olive oil
- ¼ cup vodka
- ½ cup low-sodium chicken broth
- 2 tbsp. fresh lemon juice
- ½ cup chopped fresh tomato
- 2 tbsp. heavy cream
- 1/3 cup thinly sliced scallions
- Season cutlets with salt and pepper
- Place flour in a shallow dish and dredge the chicken in it.
- Add the oil to a large sauté pan and heat over medium-high.
- Sauté cutlets until brown, 2–3 minutes per side.
- Transfer cutlets to a plate.
- Off heat, deglaze pan with vodka and cook until liquid evaporates.
- Add broth and lemon juice and cook until simmering.
- Return cutlets to pan and cook to warm through, 1 minute per side.
- Transfer cutlets to a warm plate (or plate covered with foil)
- Stir tomato and cream into the pan sauce and heat through
- Serve cutlets with sauce and garnish with scallions.