Chicken Pomodoro

Description
Contributed by World Recipes Y-Group

This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.

Ingredients

 * 4 boneless and skinless chicken breasts
 * salt, pepper and flour
 * 2 tbsp vegetable oil
 * ½ 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)
 * ½ 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.
 * 4) Now, one at a time, add the chicken breasts.
 * 5) Shake them until they're coated with flour.
 * 6) Set each one aside as you've coated it. Toss out any leftover coating mixture.
 * 7) Depending on how big your chicken breasts are, it might even take a bit more flour.
 * 8) Heat the vegetable oil on medium high and add the chicken breasts, breast-side down first.
 * 9) Saute until that side of the chicken is golden brown. This should take just a few minutes.
 * 10) Turn over and lightly brown the underside of the chicken breast.
 * 11) Remove the chicken from the saute pan and put it in an ovenproof dish. Do not wash out the saute pan!
 * 12) 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.
 * 13) While the chicken is in the oven, you are going to finish your sauce. Use the same pan that has the drippings in it.
 * 14) 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!
 * 15) Use a wooden spoon to scrape up the bits in the bottom of the pan.
 * 16) Add the chicken broth and the lemon juice. You'll want to reduce this mixture by about 25%. Do not do this on medium high heat.
 * 17) Then add the tomatoes and the heavy cream. Turn to medium low.
 * 18) You are just trying to get the sauce to start to thicken up. Stir often.
 * 19) When the sauce is finished, turn off the burner if the chicken is not ready yet.
 * 20) You can re-heat the sauce in a few minutes when the chicken is finished.
 * 21) 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.
 * 22) Put the chicken on the plate. Spoon sauce on top and then sprinkle with the green onion pieces for color.
 * 23) If you are serving the dish with potatoes and a veggie, you can sprinkle the whole plate with the onions.