Serves 4 4 boneless and skinless chicken breasts Salt, pepper and flour 2 Tbl vegetable oil 1/2 cup vodka 1 cup chicken broth 2 Tbl fresh lemon juice 2 cups diced tomatoes (Canned tomatoes are just fine. Use the ones with roasted garlic included if you can find them. Drain off the excess juice.) 1/2

Italian parsley Method: Blanche the tomatoes (blanching firms the flesh of the tomatoes and loosens the skins) by placing them in boiling water for 15-20 seconds, then plunge them into cold water to stop the cooking process. Cut the tomatoes in half, squeeze out the seeds, remove the skin, and cut

Instructions for Chicken Pomodoro Season breasts with salt & pepper, then dust with flour. Saute in oil. Transer to a platter; pour off fat from pan. Deglaze pan with vodka (away from flame) and cook until vodka is nearly gone. Add broth and lemon juice. Return cutlets to pan and cook each side

1. Cook pasta according to package directions; rinse and drain. 2. Meanwhile, saute chicken pieces in olive oil about 4 minutes or until brown. 3. Combine artichokes, tomato, Mrs. Dash® Garlic & Herb, and reserved marinade in large skillet. 4. Heat over medium heat, stirring constantly, 1 to

Deglaze pan with vodka away from flame and cook until vodka is nearly gone. Add broth and lemon juice and return cutlets to pan and cook each side for 1 minute. Transfer to a warm plate.

Kashi has a line of "All Natural" frozen entrees which combine ingredients like whole grains, vegetables and natural chicken or shrimp. I love the natural concept applied to frozen dinners, but the price of the Kashi meals tend to be close to $5.00 which is almost 2x the price of similar