Start with four boneless, skinless chicken breasts, cut into cutlets. Salt and pepper each side with kosher salt and freshly ground black pepper. Using a non-stick pan, set on med-high heat, drizzle lightly with canola oil. Working with four cutlets at a time, add the chicken to the pan and lightly brown (3-4 minutes per side). Remove chicken cutlets and set aside. In your pan, whisk together 2 tablespoons of flour and 2 tablespoons of butter. Pour in 2/3 cup of vodka, being sure to remove pan from heat briefly when adding the highly flammable vodka (white wine or chicken broth can be substituted). Return to burner and continue heating until most of the vodka has evaporated.
Next add 1 cup chicken broth, whisk together thoroughly and return chicken cutlets to pan, cooking 1 minute more on each side. Mixture will be bubbly and will infuse the chicken with flavor. Remove chicken and place in a deep platter. To pan add 2/3 cup fat-free half & half, and one cup diced tomato. Stir to thoroughly combine with chicken broth mixture and heat until once again bubbly. Taste, then salt and pepper as needed.
When thickened and bubbly, pour over chicken cutlets and garnish with sliced scallions. Buon Appetito!
