Spicy Chicken Cutlets

4-6 thinly sliced chicken breasts
salt and pepper
1/2 C all purpose flour
3 T olive oil
1/2 C chicken broth
1/4 C vodka
juice of 1 lime
2 T jalapeno peppers
1 15oz. can of diced tomatoes
1 tsp. cornstarch
1 T cold water
2 T dried cilantro
Heat olive oil in a large skillet. Place flour, salt and pepper in a pie plate. dredge each piece of chicken in the flour mix and fry each side for 3 minutes or until golden. Fry in batches. Remove to a plate. In the empty skillet add chicken broth and vodka, as the liquid bubbles scrape the bottom of the skillet to incorporate the browned bits. Add the lime juice, jalapenos and tomatoes. In a small glass, mix the cornstarch with the water and add to the skillet. Cook until thickened, about 2 minutes. Place chicken back in the pan to heat through. Garnish with cilantro and serve.