Fud

Turkey Tenderloin Seared in Butter

Serves: 4
Total Time: 30 min

This is a very basic beef stew. It’s easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, it’s hard to improve on this version’s savory and comforting goodness.

Ingredients

4 chicken cutlets
2 tablespoons vegetable oil
1/4 cup vodka
1/2 cup chicken broth
2 Tbl fresh lemon juice
1/2 cup tomatoes, chopped
2 Tbl heavy cream
1/3 cup scallions, minced

Directions

Season cutlets with salt and pepper then dust with flour.
Spray a saute pan with nonstick spray, add vegetable oil, and heat over medium-high.
Saute cutlets 2–3 minutes on one side. Flip the cutlets over and saute the other side 1–2 minutes with the pan covered.
Transfer cutlets to a warm plate; pour off fat from the pan.
Deglaze pan with vodka — awat from flame! — and cook until vodka is nearly gone, about 2 minutes.
Add broth and lemon juice. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to a warm plate.
Finish the suce with tomatoes and cream. Heat through, then pour over the cutlets. Garnish with scallions.
Note: If not using prepared cutlets, cut two large breasts horizontally into cutlets or pound out 4 small breasts into cutlets.