Chicken Cutlets With Tomato Sauté

By mschweickert

Ingredients

• 1 1/2 pounds  small chicken cutlets (8 to 12)
• kosher salt and pepper
• 2 tablespoons  olive oil
• 1 1/2 pints  grape or cherry tomatoes
• 3/4 cup  dry white wine (such as Sauvignon Blanc)
• 4 scallions, sliced
• 2 tablespoons  fresh tarragon leaves, chopped

Preparation

Step 1

Directions

Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Heat the oil in a large skillet over medium-high heat.

Working in 2 batches, cook the chicken until browned and cooked through, 2 to 3 minutes per side. Transfer to plates.

Add the tomatoes to the skillet and cook over medium-high heat, stirring occasionally, until they begin to burst, 2 to 3 minutes.

Add the wine and simmer until the liquid is reduced by half, 2 to 3 minutes.

Stir in the scallions and tarragon and serve with the chicken.