Amy Casey Cooks: Chicken Pomodoro

Long day at work and wondering what’s quick, easy and of course tasty to eat? Sautéd chicken breasts covered in a rich velvety vodka cream sauce and cherry tomatoes. Chicken in Pomodoro sauce is perfect one pan dinner for the family.

Serves: 4


  • ½ cup flour
  • Salt and pepper
  • 8 thin chicken cutlets (about 1 ½ pounds)
  • 2 tablespoons olive oil
  • 1/3 cup vodka
  • 3/4 cup reduced sodium chicken stock
  • 2 tablespoons cream
  • 1 tablespoon lemon juice
  • 1 1/2 cups cherry tomatoes (cut in half)
  • 2 tablespoons chives (minced)


  1. Place flour in a shallow dish and season with salt and pepper. Dredge the chicken in the flour and set aside.
  2. Heat a large sauté pan over medium high heat and add the olive oil.
  3. When the oil begins to shimmer, sauté the chicken breasts in 2 or 3 batches for about 2 minutes per side. The chicken should be just cooked through and golden brown. Remove from pan and cover with foil to keep warm.
  4. Remove the sauté pan from the heat and the vodka. Return the sauté pan to the burner over medium heat and simmer for about 1 minute.
  5. Add chicken stock, cream, lemon juice, and tomatoes. Bring to a low boil and then simmer for 2 to 3 minutes or until the tomatoes just begin to soften.
  6. Add the butter to the pan and stir.
  7. Return chicken to pan and ladle sauce over the top.
  8. Sprinkle with the chives.
  9. Serve.

How to cut chicken breast into cutlets

How many times have you bought a package of chicken breasts and they are all different sizes? In the most recent package of chicken I purchased, the boneless skinless breasts ranged from 6 ounces to 12 ounces. Having chicken cutlets that are the same in size and weight ensures even cooking. Here is a quick video to show you how to cut larger chicken breasts into thin serving size cutlets.

Recipe by: Amy Casey


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