Adding this as a new semi-homemade fave.
In a hot braising pan with olive oil, I seared chicken cutlets liberally sprinkled with salt and pepper. Deglazed the pan with a glut of vodka and added 1/4 cup chicken stock and my favorite jarred tomatoes sauce: Rao’s (pronounced Ray-ohs) arrabiata sauce.
Covered and let braise 30 minutes in the oven at 220. Boiled up some fresh linguine and before serving I broiled some fontina on the chicken. So easy and soooooo satisfying.