Chicken Cutlets with Tomato Saute |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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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 |
Directions:
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.
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