Here's an easy and very tasty chicken recipe that is quick enough for a week-night dinner.
4 thin chicken cutlets (pound if necessary)
2 T vegetable oil
1/4 cup vodka
1/2 cup chicken broth
2 T lemon juice
1/2 cup chopped fresh, seeded tomatoes
2 T heavy cream
minced green onion tops for garnish
Season cutlets with salt/pepper and dredge in flour. Saute cutlets in oil, remove, and keep warm in a low oven. Pour off fat from pan, deglaze with vodka, and reduce. Add broth and lemon juice and simmer until slightly thickened. Finish sauce with tomatoes and cream. Pour sauce over cutlets and garnish with green onions.
I double the sauce and serve this with spaghetti. It is especially good when made with vine-ripe tomatoes. If your cutlets are thicker and need to cook longer, you may have to return them to the skillet for a while when you add the broth.