- 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
- 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
How to Make It
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.