Chicken Pomodoro

Ingredients

 * 4 boneless and skinless Chicken breasts
 * salt, pepper and flour
 * 2 Tbsp vegetable oil
 * 1/2 cup vodka
 * 1 cup chicken broth
 * 2 Tbsp fresh lemon juice
 * 2 cups diced tomatoes (Canned tomatoes are just fine.
 * Use the ones with roasted garlic included if you can find them. Drain off the excess juice.)
 * 1/2 cup heavy cream or half and half
 * 1 bunch scallions, minced

Directions

 * 1) Remove the Chicken breasts from the package and wash. Set aside.
 * 2) In a large storage bag, put in one-half cup of flour, a half teaspoon of salt and a half teaspoon of pepper (or to taste).
 * 3) Shake the combination until well mixed.
 * Now, one at a time, add the Chicken breasts. Shake them until they're coated with flour.
 * 1) Set each one aside as you've coated it. Toss out any leftover coating mixture.
 * 2) Depending on how big your Chicken breasts are, it might even take a bit more flour.
 * 3) Heat the vegetable oil on Medium High and add the Chicken breasts, breast-side down first.
 * 4) Saute until that side of the Chicken is golden brown. This should take just a few minutes.
 * 5) Turn over and lightly brown the underside of the Chicken breast.
 * 6) Remove the Chicken from the saute pan and put it in an ovenproof dish. Do NOT wash out the saute pan!
 * 7) Put the Chicken in the oven at 400 degrees to finish the Chicken by roasting it. This should take no more than 20 minutes to a half hour.
 * 8) While the Chicken is in the oven, you are going to finish your sauce. Use the same pan that has the drippings in it.
 * 9) With the stove burner turned OFF, deglaze the pan by pouring in the vodka. DO NOT DO THIS WITH THE BURNER ON or you'll risk singing your eyebrows or worse!
 * 10) Use a wooden spoon to scrape up the bits in the bottom of the pan. Add the chicken broth and the lemon juice.
 * 11) You'll want to reduce this mixture by about 25%. Do not do this on Medium High heat.
 * 12) Then add the tomatoes and the heavy cream. Turn to Medium Low.
 * 13) You are just trying to get the sauce to start to thicken up. Stir often.
 * 14) When the sauce is finished, turn off the burner if the Chicken is not ready yet.
 * 15) You can re-heat the sauce in a few minutes when the Chicken is finished.
 * 16) To test your Chicken, you can cut a small slice into it; if the juices run clear and you don't see pink, you're ready to go.
 * 17) Put the Chicken on the plate. Spoon sauce on top and then sprinkle with the green Onion pieces for color.
 * 18) If you are serving the dish with potatoes and a veggie, you can sprinkle the whole plate with the onions.

Contributed by
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