RCI-MT.004.0758.001
Spicy Chicken Cutlets
American cuisine | Meats
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- thinly-sliced chicken breasts (about 1 pound)4 unit
- 1 unit
- ¼ cup
- 3 tablespoons
- ½ cup
- vodka or vermouth¼ cup
- 1 unit
- 2 tablespoons
- 15 unit
- 1 teaspoon
- 1 tablespoon
- 2 tablespoons
Method
1
Preheat oven to 200°F
10 minutes
2
Season both sides of each chicken breast with salt and pepper.
2 minutes
3
Place the flour on a plate and dredge the chicken breasts through it, lightly coating both sides.
3 minutes
4
Set aside.
1 minutes
5
In a large skillet heat the oil over a medium-high heat.
2 minutes
6
Add the breasts and cook 3 minutes, or until lightly browned.
3 minutes
7
Flip and cook another 2 or 3 minutes, or until cooked through.
3 minutes
8
Transfer the chicken to an oven-proof plate and place in the oven to keep warm.
1 minutes
9
Return the empty skillet to the burner.
1 minutes
10
Increase the heat to high and add the chicken broth and vodka to deglaze the pan.
2 minutes
11
As the liquid bubbles, Scrape the bottom of the pan with a wooden spoon
1 minutes
12
Add half of the lime juice and the jalapeños and cook 30 seconds.
1 minutes
13
Add the tomatoes and bring to a simmer.
2 minutes
14
In a small glass, add the cornstarch to the water, then add to the skillet.
1 minutes
15
Cook, stirring constantly, until thickened, about 2 minutes.
2 minutes
16
Remove the skillet from the heat.
1 minutes
17
Stir in remaining lime juice.
1 minutes
18
Arrange each chicken breast on a plate and top with pan sauce.
2 minutes
19
Garnish with cilantro.
1 minutes