Cookbook:Spicy Chicken Cutlets

| American cuisine | Meats

Ingredients

 * 4 ea. (about 1 pound) chicken breasts, thinly-sliced
 * Salt
 * Freshly-ground black pepper
 * ¼ cup all-purpose flour
 * 3 tbsp vegetable oil
 * ½ cup chicken broth
 * ¼ cup vodka or vermouth (optional)
 * Juice of 1 lime
 * 2 tbsp minced pickled jalapeños
 * 1 can (15 oz) diced tomatoes
 * 1 tsp cornstarch
 * 1 tbsp cold water
 * 2 tbsp chopped fresh cilantro

Procedure

 * 1) Preheat oven to 200°F.
 * 2) Season both sides of each chicken breast with salt and pepper.
 * 3) Place the flour on a plate and dredge the chicken breasts through it, lightly coating both sides.
 * 4) Set aside.
 * 5) In a large skillet heat the oil over a medium-high heat.
 * 6) Add the breasts and cook 3 minutes, or until lightly browned.
 * 7) Flip and cook another 2–3 minutes, or until cooked through.
 * 8) Transfer the chicken to an oven-proof plate and place in the oven to keep warm.
 * 9) Return the empty skillet to the burner.
 * 10) Increase the heat to high and add the chicken broth and vodka to deglaze the pan.
 * 11) As the liquid bubbles, scrape the bottom of the pan with a wooden spoon
 * 12) Add half of the lime juice and the jalapeños and cook 30 seconds.
 * 13) Add the tomatoes and bring to a simmer.
 * 14) In a small glass, add the cornstarch to the water, then add to the skillet.
 * 15) Cook, stirring constantly, until thickened, about 2 minutes.
 * 16) Remove the skillet from the heat.
 * 17) Stir in remaining lime juice.
 * 18) Arrange each chicken breast on a plate and top with pan sauce.
 * 19) Garnish with cilantro.