Chicken Cutlets with Tomato Sauté

Real Simple
Chicken Cutlets with Tomato SautéRecipe
Photo: Anna Williams; Styling: Anna Last
Makes 4 servings


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


Prep: 15 Minutes
Other: 5 Minutes

Season the chicken with 1/2 teaspoon salt and 1/4 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.

Created date

July 2008

Nutritional Information

Calories 287
Caloriesfromfat 34 %
Protein 36 g
Carbohydrate 6 g
Sugars 4 g
Fiber 2 g
Fat 11 g
Satfat 2 g
Sodium 331 mg
Cholesterol 94 mg