Chicken Cutlets with Tomato Saute
serves 4
1 1/2 pounds small chicken cutlets (8-12)
Kosher salt and pepper
2 tbsp olive oil
1 1/2 pints grape or cherry tomatoes
3/4 cup dry white wine (ex Sauvignon Blanc)
4 scallions, sliced
2 tbsp fresh tarragon, chopped
1 1/2 pounds small chicken cutlets (8-12)
Kosher salt and pepper
2 tbsp olive oil
1 1/2 pints grape or cherry tomatoes
3/4 cup dry white wine (ex Sauvignon Blanc)
4 scallions, sliced
2 tbsp fresh tarragon, chopped
- Season the chicken with 1/2 tsp of salt and 1/4 tsp pepper. Heat the oil in a large skillet over medium-heat. Working in two batches, cook the chicken until browned and cooked through, transfer to plates.
- Add the tomatoes to the skillet and cook, stirring occasionally, until they begin to burst. (2-3 minutes)
- Add the wine and simmer until the liquid is reduced by half. Stir in the scallions and tarragon and serve with the chicken.