I love a really flavorful chicken dish that is quick and easy to prepare and of course that has ingredients I tend to keep on hand.
This is one of those.
Plus everyone in my family liked it, the sauce was nice and creamy for myself and my daughter, Juliette, the tomatoes were easily picked out by my oldest son and the chicken was moist and tender despite being breasts so my husband was happy. Our #3 child eats anything so no complaints there, he just sat there and quietly devoured everything on his plate.
This is the perfect weeknight meal and would also be great to serve to dinner guests.
I paired it with some roasted potatoes and a salad, yum!
- 4 chicken breasts
- 2 Tablespoons extra virgin olive oil
- ¼ cup vodka
- ½ cup chicken broth
- 2 Tablespoons fresh lemon juice
- ½ – 1 cup tomatoes chopped or halved
- 1 cup heavy cream
- ⅓ cup scallions, minced or sliced
- Rinse the chicken pieces and pat dry, sprinkle with salt and pepper.
- Heat olive oil in a sauté pan over medium heat. Add the chicken and cook until the internal temperature reaches 170˚, personally I like 165˚, it’s moister, but the recommendation is actually 170˚ if you google it.
- Once the chicken comes up to temperature, remove to a platter and tent with foil to keep warm.
- Add the vodka to deglaze the pan, scraping up all the little brown bits of flavor left from the chicken.
- Then add the broth, lemon juice and cream. Allow to simmer about 4-5 minutes so the cream can thicken.
- Toss in the tomatoes and let cook, once softened spoon the tomatoes and sauce over the chicken, sprinkle with the scallions and serve.