4 chicken cutlets, seasoned with salt, pepper and dried or fresh herbs of your choice such as chopped rosemary, chopped garlic, chopped parsley, cilantro, oregano or whatever. Dust with flour.
Saute cutlets in 2 tablespoons vegetable oil, high heat, l minute a side until light brown. Transfer to a platter and pour fat from pan. Deglaze with l/4 cup of vodka away from burner. Simmer until vodka is reduced to about 1 tablespoon. Add ½ cup low-sodium chicken broth and 2 tablespoons of lemon juice. Return cutlets to pan and cook cutlets again l minute on each side. DO NOT OVERCOOK.
Transfer cutlets to a warm plate. Add ½ cup fresh chopped tomatoes and 2 tablespoons of heavy cream. Heat through and pour over cutlets. Garnish with thinly sliced scallions and serve.
2-4 servings depending on appetites.