Rinse the chicken pieces and pat dry, sprinkle with salt and pepper.
Heat olive oil in a sauté pan over medium heat. Add the chicken and cook until the internal temperature reaches 170˚, personally I like 165˚, it’s moister, but the recommendation is actually 170˚ if you google it.
Once the chicken comes up to temperature, remove to a platter and tent with foil to keep warm.
Add the vodka to deglaze the pan, scraping up all the little brown bits of flavor left from the chicken.
Then add the broth, lemon juice and cream. Allow to simmer about 4-5 minutes so the cream can thicken.
Toss in the tomatoes and let cook, once softened spoon the tomatoes and sauce over the chicken, sprinkle with the scallions and serve.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2012/09/chicken-pomodoro-with-vodka-cream-sauce/