Chicken Pomodoro-Quick Weeknight Meal

I wanted to share this dish with you, because many of us are always looking for quick, easy, FLAVORFUL dishes to add to our weekly repertoire. Chicken seems to be the “Go To” meal for most people, so next time you have chicken out to cook and aren’t quite sure what to do with it, give this a try!  Don’t worry about the vodka in the list of ingredients…the alcohol cooks out, and you’re left with a really nice flavor.

This particular dish is made with chicken cutlets (thinly pounded breasts), and although you can buy them at your local grocery store, you’ll pay a premium. It really doesn’t take but a few minutes to lay the chicken between two sheets of wax paper and pound them out to about 1/4″ thick.  You can use a mallet, a rolling pin or even a heavy skillet.  Whatever works!

Have your ingredients prepped and ready to go…“Mise en place”(**See Liz’s Cooking Tidbit), as the cutlets cook pretty quickly.  🙂

Chicken Pomodoro

Chicken Pomodoro

Adapted from “Cuisine At Home” Magazine

Printable Recipe


  • 4 chicken cutlets
  • 1 cup flour
  • salt & pepper
  • 2 tablespoons vegetable oil
  • 1/4 cup vodka
  • 1/2 cup chicken broth
  • 2 tablespoons lemon juice
  • 1/2 cup tomatoes, chopped
  • 1/3 cup scallions, minced


Season cutlets with salt & pepper, dust with flour and shake off the excess.  Heat oil in skillet over medium high heat, and saute cutlets 2-3 minutes (until golden brown) on the first side, flipping over and cooking an additional 1-2 minutes with the pan covered.  Transfer to a warm platter and pour off fat from skillet.  With pan OFF THE HEAT, add vodka, place back on heat, and deglaze until vodka is nearly gone.  Add broth and lemon juice, and return cutlets to pan.  Cook each side about 1 minute, then transfer to a warm platter.  Finish the sauce with the tomatoes and cream, heat through, then pour over cutlets.  Garnish with scallions.

**Liz’s Cooking Tidbit: “Mise en place”

From Wikipedia
Mise en place (pronounced [miz ɑ̃ plas], literally “putting in place”) is a French phrase defined by the Culinary Institute of America as “everything in place”, as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meatrelishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that he or she expects to prepare during his/her shift.[1]

Recipes are reviewed to check for necessary ingredients and equipment. Ingredients are measured out, washed, chopped, and placed in individual bowls. Equipment, such as spatulas and blenders, are prepared for use, and ovens are preheated. Preparing the mise en place ahead of time allows the chef to cook without having to stop and assemble items, which is desirable in recipes with time constraints.

It also refers to the preparation and layouts that are set up and used by line cooks at their stations in a commercial or restaurant kitchen.

The concept of having everything in its place as applied to the work in a kitchen is likely to have become a staple around the time of Auguste Escoffier,[citation needed] who is well known for his development of the brigade system of running a kitchen.


2 Responses

  1. this meal is my favorite meal of all times l can make it anytime anywhere. it is so quick and deliously tasteful

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