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4 boneless chicken breasts
1/2 teaspoon salt
1/2 teaspoon white pepper
2 tablespoon vegetable oil
1/2 cup vodka
1 cup chicken broth
2 tablespoons fresh lemon juice
2 cups diced tomatoes
1 clove garlic (roasted if possible)
1/2 cup heavy cream or half and half
1 small bunch of green onions, minced
Combine flour, salt and pepper in a bag or mixing bowl. Mix well and add chicken, one piece at a time. Coat them with the mix and set them aside.
Heat vegetable oil and add the breasts smooth side up. Saute until golden brown, turn over and cook the underside until lightly browned. Remove chicken and place in oven proof dish at 400 degrees to finish them off by roasting. This should take no more than 20 minutes.
While chicken is finishing, use original skillet, pan drippings and all to make a sauce. With the flame off (no burners on) deglaze the pan with the vodka. With burners on you risk a blaze, so start without any fire. Use a wooden spoon or spatula to scrape the bits from the bottom of the pan. Add chicken broth and lemon juice. Reduce this combination by about 25 percent. Use a medium to high heat. Then add the tomatoes and heavy cream and turn to medium low in order to thicken it. Stir often.
When sauce is finished, turn off the burner if chicken is not ready yet. Cover with stretch wrap right on the sauce surface if you are not going to use in a short period of time. Remove film and reheat when the chicken comes out. Plate the chicken and spoon sauce on top and garnish with green onion pieces.
Eudell Watts III