Chicken Pomodoro
Ingredients
This recipe is a great source of vitamins B6 and K, niacin and selenium.
4 oz.
dry angel hair pasta (such as De Cecco Angel Hair Nests)
¼ cup
flour
½ tsp.
kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
1 ½ lbs.
boneless skinless chicken breasts, pounded to an even ¼" thickness
2 ½ tbsp.
Kowalski's Unsalted Butter, cold, divided
1 tbsp.
Kowalski's Extra Virgin Olive Oil
¼ cup
vodka
½ cup
low-sodium chicken broth
2 tbsp.
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department)
½ cup
chopped, drained San Marzano canned peeled tomatoes
3 tbsp.
heavy cream
3 tbsp.
chopped fresh Italian parsley
Directions
- Prepare pasta according to pkg. directions; keep warm.
- While pasta cooks, combine flour, salt and pepper in a shallow dish.
- Slice chicken breasts in half; dredge chicken in flour mixture, shaking off excess.
- In a large skillet, melt 1 tbsp. butter and oil over medium-high heat; sauté chicken in oil until dark golden-brown and cooked through, turning once (9-10 min. total).
- Transfer chicken to a warm platter; keep warm.
- Remove pan from heat. Add vodka; scrape pan to remove brown bits.
- Return pan to heat; bring to a boil. Cook until liquid almost evaporates (about 3 min.).
- Stir in broth, lemon juice and tomatoes; cook, stirring frequently, until most of the liquid evaporates (about 3 min.).
- Remove from heat; whisk in remaining butter and cream.
- Season with salt and pepper to taste.
- Serve chicken over pasta, drizzled with sauce and sprinkled with parsley.
