Chicken Pomodoro in Creamy Light Vodka Sauce

To save money when I see something on sale I buy and freeze it for later, especially meat and some seafoods. All you have to do is take it out the night before when your planning your next meal and leave it in the fridge to thaw.

This chicken dish below is so good and simple ! It’s an easy way to use up those chicken tenders or cutlets in your freezer. These rest of the ingredients are pantry or fridge staples. The sauce is amazing on it’s own to so I make extra sauce and the freeze it for a future pasta dish.

Vodka sauce is definitely an indulgence, but with this healthier version, you don’t have the guil and it is still just as satisfying!

Ingredients.
4 boneless skinless chicken breasts thinned out.
flour
salt
pepper
2 tablespoons olive oil
1⁄4 cup vodka
1⁄2 cup low sodium chicken broth
1 cup tomatoes, chopped and seeded
1/4 cup 2 % milk
4 tablespoons of shredded parmesan cheese
1⁄3 chopped basil
2 tablespoons garlic powder.
* Half and Half or light cream can be added at the end if needed*

How to make it

Place chicken breasts or tenders between 2 pieces of thick plastic wrap and pound until meat until thin.
Heat olive 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.
Add broth, vodka, stir, and cook stirring until vodka is nearly gone to deglaze the pan and get all the good bits off.
Add sliced cherry tomatoes, garlic powder, and fresh chopped basil
Return chicken to pan, cook each side 1 minute then add mixture of shaved parmesan cheese and 2 % milk mixed together
Heat through and serve!

Chef tip! Freezing 101 , Ina Garten important points: 1) Label + date everything. And 2) Defrost food overnight in the fridge, not on the counter.

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