2 boneless, skinless chicken breasts (cut ino cutlets) ~ salt and pepper ~ all-purpose flour ~ 2 tbsp vegetable oil ~ 1/4c vodka ~ 1/2c chicken broth ~ 2 tbsp fresh lemon juice ~ 1/2c chopped tomato ~ 2 tbsp heavy cream ~ 1/3c sliced scallions
Season cutlets with salt and pepper, then dust with flour. Coat a saute pan with nonstick spray, add oil, and heat over medium-high.
Saute cutlets on both sides. Transfer cutlets to a platter, pour fat from the pan.
Deglaze pan with vodka (away from heat); return to heat and cook until nearly evaporated. Add broth and lemon juice. Return cutlets to a warm plate.
Stir tomato and cream into sauce. Heat through; pour over cutlets.
Garnish with scallions.