RCI-MT.006.0040.001
Spicy Chicken Cutlets
American cuisine | Meats
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- thinly-sliced chicken breasts (about 1 pound)4 unit
- salt and freshly ground black pepper1 unit
- all-purpose flour¼ cup
- vegetable oil3 tablespoons
- chicken broth½ cup
- vodka or vermouth¼ cup
- Juice of 1 lime1 unit
- minced pickled jalapeños2 tablespoons
- -ounce can diced tomatoes15 unit
- cornstarch1 teaspoon
- cold water1 tablespoon
- chopped fresh cilantro2 tablespoons
Method
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 or 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.