Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Spicy Chicken Cutlets




Source of Recipe


Janet Keeler


Recipe Introduction


like this recipe a lot because it's quick and a little different. It calls or 1/4 cup vodka which adds an interesting but hard-to-pinpoint flavor. If you don't want to use, just add more chicken broth. I'd serve this with yellow or Spanish rice.



List of Ingredients




4 thinly-sliced chicken breasts (about 1 pound)
Salt and freshly ground black pepper
1/4 cup all-purpose flour
3 tablespoons vegetable oil
1/2 cup chicken broth
1/4 cup vodka
Juice of 1 lime
2 tablespoons minced pickled jalapeno peppers
15-ounce can diced tomatoes
1 teaspoon cornstarch
1 tablespoon cold water
2 tablespoons chopped fresh cilantro


Recipe



Preheat oven to 200 degrees. Season both sides of each chicken breast with salt and pepper. Place the flour on a plate and dredge the chicken breasts through it, lightly coating both sides. Set aside.

In a large skillet heat the oil over a medium-high heat. Add the breasts and cook 3 minutes, or until lightly browned. Flip and cook another 2 to 3 minutes, or until cooked through.

Transfer the chicken to an oven-proof plate and place in the oven to keep warm.

Return the empty skillet to the burner. Increase heat to high and add the chicken broth and vodka to deglaze the pan. As the liquid bubbles, scrape the bottom of the skillet with a wooden spoon. Add half of the lime juice and the jalapenos and cook 30 seconds. Add the tomatoes and bring to a simmer.
In a small glass, mix the cornstarch with the water, then add to the skillet.

Cook, stirring constantly, until thickened, about 2 minutes. Remove the skillet from the heat. Stir in remaining lime juice. Arrange each chicken breast on a plate and top with pan sauce. Garnish with cilantro.

Makes 4 servings.