Chicken Cutlets with Tomato Cream Sauce

Went for an afternoon hike, the fog was just starting to come in so we decided to go inland. Cape Perpetua sounded like the obvious choice, close and always beautiful. After looking over the trail map we realized we had never been on the Discovery Trail which started at the north side of the RV parking lot. What a find this was, incredible trees that creaked and groaned in the wind, patches of ferns and peak a boo views of the Pacific throughout. Amazing!

After arriving at home and needing something relatively easy to fix for dinner, decided upon this simple main dish that is delicious and easy to make.  The fresh lemon juice makes this dish really pop!

Ingredients:

2 boneless chicken breasts, cut into cutlets
salt & pepper
small amount of flour to dust chicken with
2 Tbsp vegetable oil
1/2 cup chicken broth
2 Tbsp fresh lemon juice
1/2 cup chopped tomato
2 Tbsp heavy cream
A garnish of chives

First; to carve cutlet from chicken breast, cut in half lenghwise, pound with mallet in between plastic wrap. Season with salt and pepper then dust with a coat of flour. Preheat heavy bottom non-stick pan with oil and saute chicken on both sides. Transfer to platter, pour fat from pan. De glaze pan with chicken broth, return to heat and cook about 2 min. Add lemon juice. Return cutlets to pan and cook about 1 min on each side, remove to platter. Stir in tomato and cream into sauce. Heat through, pour over cutlets. Garnish with chives. Enjoy!