Spicy Chicken Cutlets
Spicy chicken cutlets are a half-hour dinner that builds its sauce in the same skillet used for the meat. Thinly sliced breasts cook through in minutes, and the browned bits left behind are loosened with broth and optional vodka or vermouth. Pickled jalapeños bring heat and tang, canned tomatoes give body, and lime juice stirred in at the end keeps the sauce bright against the cilantro.
Instructions
Heat the oven to 200°F. Season both sides of each chicken breast with salt and pepper, then press each one into the flour on a plate so both sides are lightly coated. Set them aside.
Heat the vegetable oil in a large skillet over medium-high heat. Cook the chicken for 3 minutes, until lightly browned, then turn it and cook another 2 to 3 minutes, until cooked through.
Move the chicken to an oven-proof plate and keep it warm in the oven while you make the sauce.
Put the empty skillet back on the burner and turn the heat to high. Pour in the chicken broth and the vodka or vermouth, if using, and scrape up the browned bits from the bottom with a wooden spoon as the liquid bubbles.
Add half of the lime juice and the jalapeños, and cook for 30 seconds. Add the diced tomatoes and bring the sauce to a simmer.
Stir the cornstarch into the cold water in a small glass until smooth, then pour it into the skillet. Cook, stirring constantly, for about 2 minutes, until the sauce thickens.
Take the skillet off the heat and stir in the rest of the lime juice. Set one chicken breast on each plate, spoon the pan sauce over the top, and scatter with cilantro.
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