Spicy Chicken Cutlets

• 4 ea. (about 1 pound) chicken breasts, thinly-sliced
• Salt
• Freshly-ground black pepper
• ¼ cup all-purpose flour
• 3 tbsp vegetable oil
• ½ cup chicken broth
• ¼ cup vodka or vermouth (optional)
• Juice of 1 lime
• 2 tbsp minced pickled jalapeños
• 1 can (15 oz) diced tomatoes
• 1 tsp cornstarch
• 1 tbsp cold water
• 2 tbsp chopped fresh cilantro

Ingredients for 4 servings (1.2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Preheat oven to 200°F.

   Oven
2. 2

   Season both sides of each chicken breast with salt and pepper.

3. 3

   Place the flour on a plate and dredge the chicken breasts through it, lightly coating both sides.

4. 4

   Set aside.

5. 5

   In a large skillet heat the oil over a medium-high heat.

   Stovetop
6. 6

   Add the breasts and cook 3 minutes, or until lightly browned.

7. 7

   Flip and cook another 2–3 minutes, or until cooked through.

8. 8

   Transfer the chicken to an oven-proof plate and place in the oven to keep warm.

   Oven
9. 9

   Return the empty skillet to the burner.

   Stovetop
10. 10

    Increase the heat to high and add the chicken broth and vodka to deglaze the pan.

11. 11

    As the liquid bubbles, scrape the bottom of the pan with a wooden spoon

12. 12

    Add half of the lime juice and the jalapeños and cook 30 seconds.

13. 13

    Add the tomatoes and bring to a simmer.

    Stovetop
14. 14

    In a small glass, add the cornstarch to the water, then add to the skillet.

    Stovetop
15. 15

    Cook, stirring constantly, until thickened, about 2 minutes.

16. 16

    Remove the skillet from the heat.

    Stovetop
17. 17

    Stir in remaining lime juice.

18. 18

    Arrange each chicken breast on a plate and top with pan sauce.

19. 19

    Garnish with cilantro.