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Chicken Cutlets with Tomato Sauté

Photo: Anna Williams; Styling: Anna Last
Prep time 15 mins
Other time 5 mins
Yield Makes 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.