Chicken Pomodoro Recipe


Chicken Pomodoro Recipe

This Chicken Pomodoro recipe features fresh flavors and a great presentation. Just be sure that when you deglaze the pan with the vodka, you do it off the heat!
Course Main Course
Cuisine Italian
Keyword chicken pomodoro recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 persons


  • 4 half chicken breasts, boneless, skinless
  • Salt and fresh ground black pepper
  • All-purpose flour enough to dredge the cutlets on each side.
  • Non-stick spray
  • 2 tablespoons vegetable oil
  • 1/4 cup vodka
  • 1/2 cup chicken broth
  • 3 tablespoons fresh lemon juice
  • 1 cup chopped fresh tomato
  • 5 tablespoons heavy cream
  • 1/3 cup sliced scallions


  • Butterfly the chicken breasts so when flattened they are all approximately the same thickness.  You should have 4 cutlets.
  • Season cutlets with salt and pepper, then dredge in flour. Coat a saute pan with nonstick spray, add oil and heat over medium-high flame.   Saute cutlets on both sides. Transfer cutlets to a platter; pour off fat from the pan.
  • Deglaze the pan with vodka (away from the heat); return to heat and cook until nearly evaporated.
  • Add broth and lemon juice and reduce by half. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to a warm plate.
  • Stir tomato and cream into sauce and cook till thickened. Pour sauce over cutlets and garnish with scallions.

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