Prep Time
15 Mins
Other Time
5 Mins
Yield
Makes 4 servings
Photo: Anna Williams; Styling: Anna Last

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.

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