Chicken Pomodoro
Tomatoes and green onions add a fresh, garden touch to a tangy cream sauce topping tender chicken scaloppine.

Recipe by Paul Mayville

Ingredients

• 4 large skinless, boneless, chicken breast halves
• 1/2 cup flour
• 1 teaspoon italian seasoning
• salt and pepper, to taste
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup vodka
• 1/4 cup lemon juice
• 1 cup chicken stock
• 1/4 cup heavy cream
• 1 large tomato, seeded and diced
• 1/2 cup chopped green onions

Directions

Slice the chicken breasts diagonally into 3 medallions each. Place chicken medallions between sheets of waxed paper or plastic wrap and pound thinly with a mallet or bottom of sauce pan.

In a shallow dish, combine flour and seasonings. Dredge chicken in flour mixture, and set aside. In a large pan over medium heat, melt butter and add olive oil. Saute chicken until lightly browned on both sides; set aside and keep warm.

Deglaze pan with vodka (away from flame). Add stock and lemon juice, and reduce sauce to one-third. Stir in cream and tomatoes.

Plate chicken with 3 scallops each topped with sauce and garnish with green onions.

Serves 4