Chicken cutlets with tomato sauté


1 ½ pounds small chicken cutlets (8 to 12)

Kosher salt and pepper

2 tablespoons olive oil

1 ½ pints grape or cherry tomatoes

¾ cup dry white wine (such as sauvignon blanc)

4 scallions, sliced

2 tablespoons fresh tarragon leaves, chopped


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

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

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

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

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


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