A simple main course that comes together in 20-30 minutes. To make it a little more luxuriant, start by chopping 3-4 slices of bacon and rendering it in the skillet, using the fat to cook the chicken and adding the bacon pieces to the final dish.
1 pound chicken breast, sliced into paillards (scallopine) and/or tenderloins
Flour to coat
2 Tbsp vodka
¼ cup chicken broth
¾ cup heavy cream
2 Tbsp fresh strained lemon juice
3 Tbsp chopped oil-packed sun-dried tomatoes
2 tsp chopped fresh parsley
1. Preheat the oven to 200°.
2. Heat about 2 Tbsp of olive or vegetable oil in a large skillet.
3. Pat the chicken paillards dry. Season with salt and pepper and dredge in the flour, shaking off any excess. Working in batches, pan-fry them for roughly two minutes per side until browned on the outside and just barely cooked through. Hold them in the oven while you prepare the sauce.
4. Drain any remaining fat from the pan and turn off the heat. Deglaze the pan with the vodka, scraping quickly to dissolve any fond, and then add the chicken broth (before the pan goes dry) and boil until reduced by about half.
5. Add the lemon juice, tomatoes, and cream and heat through. Return the chicken to the pan, spooning the sauce over the meat. Top with parsley, season with salt and pepper, and serve with pasta or rice.