Chicken Cutlets With Tomato Saute |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Real Simple magazine. I haven't tried this yet, but it looks really yummy. Ingredients:
1 1/2 lbs small chicken cutlets (8 to 12) |
1/2 teaspoon kosher salt |
1/4 teaspoon pepper |
2 tablespoons olive oil |
1 1/2 pints cherry tomatoes (or grape) |
1/4 cup dry white wine |
4 scallions, sliced |
2 tablespoons fresh tarragon leaves, chopped |
Directions:
1. Season the chicken with salt and pepper.
2. 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 plate.
3. Add the tomatoes to the skillet and cook over medium-high heat, stirring occasionally until 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. Stir in the scallions and tarragon and serve with the chicken.
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