(Adapted from Cuisine at Home magazine)
Serves 6
6 boneless chicken breasts
Salt and pepper to taste
3 tablespoons flour
2 tablespoons extra virgin olive oil
1/2 cup vodka
1 cup chicken broth
4 tablespoons lemon juice
1 cup tomatoes, chopped
1 cup zucchini, quartered lengthwise and then sliced
4 tablespoons heavy cream
Place chicken breasts between two pieces of plastic wrap and pound to an even thickness. Season breasts with salt and pepper and dust each side with flour. Heat olive oil in large skillet over medium high heat. Brown chicken in two batches (don’t overcrowd pan) about four minutes on each side. Remove browned chicken and set aside.
Take skillet off the burner and allow to cool slightly. (If you have a gas stove, turn off the flame.) Add vodka to pan and whisk to deglaze bottom of skillet. Return pan to burner and lower heat to medium low. Cook vodka until it is nearly gone. Add chicken broth and lemon juice. When the sauce is heated, add browned chicken, zucchini and tomatoes. Simmer for about ten minutes, until chicken and zucchini are done to your taste.
Remove chicken and place on a platter. Scoop out tomatoes and zucchini with a slotted spoon and spread on top of chicken breasts. Add cream to skillet and whisk to blend. Pour sauce over chicken. Serve with your favorite pasta. Top with fresh grated Romano.
