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4 chicken cutlets (1 whole breast cut into 4 pieces) or 4 boneless pork chops, covered with plastic wrap and pounded until 1/4-inch thick 2 Tbsp. vegetable oil 1/4 c. vermouth or a dry white wine 1/2 c. chicken broth 2 Tbsp. fresh lemon juice 2 Tbsp. heavy cream 1 c. fresh tomatoes, chopped Season cutlets/chops with salt and pepper; dust with flour. Coat a sauté pan with Pam. Add oil and heat on medium-high. Sauté cutlets/chops 2 to 3 minutes on each side with the pan covered. Transfer cutlets/chops to a warm plate; pour off fat from the pan. Deglaze pan with vermouth or wine (away from flame). Cook until liquid is nearly gone, about 2 minutes. Add chicken broth and lemon juice. Return cutlets/chops to pan; cook on each side for 1 minute. Transfer cutlets to a warm plate. Add cream and tomatoes; heat through. Pour sauce over cutlets/chops. Garnish with chopped fresh parsley or scallions and serve. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |