Chicken Pomodoro

Chicken Pomodoro
Serves 6
¼ cup flour
½ tsp. kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
1 ½ lbs. boneless skinless chicken breasts, pounded to an even ¼" thickness
2 ½ tbsp. cold unsalted butter, divided
1 tbsp. olive oil
¼ cup vodka
½ cup low-sodium chicken broth
2 tbsp. fresh lemon juice
½ cup chopped, drained San Marzano canned peeled tomatoes (such as Alessi brand     Pomodoro S. Marzano dell'Agro Sarnese-Nocerino)
3 tbsp. cream
4 oz. dry angel hair pasta, such as De Cecco Angel Hair Nests, prepared while chicken cooks
3 tbsp. chopped fresh Italian parsley

Combine flour, salt and pepper in a shallow dish. Cut chicken breasts in half. Dredge chicken in flour mixture; shake off excess. Melt 1 tbsp. butter and oil in a large skillet over medium-high heat. Sauté chicken in oil until dark golden-brown and cooked through, turning once (9-10 min. total). Move chicken to a warm platter; keep warm. Remove pan from heat and add vodka, scraping pan to remove brown bits; return pan to heat and bring to a boil. Cook until liquid almost evaporates (about 3 min.). Stir in broth, lemon juice and tomatoes; cook, stirring frequently, until most of the liquid evaporates (about 3 min.). Remove from heat; whisk in remaining butter and cream and season with salt and pepper to taste. Serve chicken over pasta, drizzled with sauce and sprinkled with parsley.