Chicken Cutlets With Tomato Sauté

By marilyncardoza

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

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.