30 Minute Chicken Pomodoro Recipes

CHICKEN POMODORO

Steps:

• Season cutlets with salt and pepper, then dust with flour. Coat a large sauté pan with nonstick spray, add oil, and heat over medium-high.
• Sauté cutlets until golden-brown, 2–3 minutes per side. Transfer cutlets to a plate.
• Off heat, deglaze pan with vodka. Cook until liquid evaporates. Add broth and cream; cook until reduced and thick, 2–3 minutes. Stir in tomatoes and lemon juice; bring to a simmer. Return cutlets to pan and cook until warmed through, 1 minute per side.
• Serve cutlets with sauce and top with scallions.

30-MINUTE CHICKEN POMODORO

Steps:

• Season chicken with salt, pepper and garlic powder (about ¼ teaspoon salt and ⅛ teaspoon black pepper, and ¼ teaspoon garlic powder per chicken breast).
• In a large skillet, heat about 2 tablespoons of olive oil over medium heat. Cook chicken, about 6 minutes per side, until golden brown and fully cooked through. Remove from skillet and set aside.
• Don't wipe the skillet clean. Add about 1-2 tablespoons of olive oil over medium heat. Add diced onions and cook for 2-3 minutes until softened, stirring occasionally. Add minced garlic and stir until fragrant, another 1 minute. Add white wine and scrape the brown bits from the skillet (this will release tons of flavor) and cook until the wine has reduced.
• Stir in the cherry tomatoes and chicken broth. Cook for about 6-8 minutes, stirring occasionally, until tomatoes get soft. Break down the tomatoes using a fork and add more broth if needed. Add granulated sugar to help reduce the acidity. Then, season with Italian seasoning, salt and pepper to taste. Tip: If you want the sauce to be less chunky, cook it down 5-10 minutes longer adding more broth to taste.
• Stir in chopped basil. Return chicken to skillet, nesting it under the sauce and spooning some over the top, and simmer for another 1-2 minutes.
• Serve immediately with more basil on top and freshly grated parmesan cheese.

CHICKEN POMODORO

Steps:

• Place chicken breasts between 2 pieces of thick plastic wrap and pound until meat is 1/4" thick.
• Heat oil in skillet.
• Season chicken with salt& pepper, then dust with flour.
• Saute chicken in oil till golden then remove to a platter.
• Pour off fat from pan.
• Remove pan from heat and add vodka, stir, return to heat and cook stirring until vodka is nearly gone to deglaze the pan.
• Add broth and lemon juice to pan.
• Return chicken to pan, cook each side 1 minute then transfer to a warm platter.
• Add tomatoes and cream to pan.
• Heat through, then pour over the chicken.
• Sprinkle top with scallions for garnish.