Chicken Cutlets with Tomato Sauté

Chicken Cutlets with Tomato Sauté

Serves 4

1 ½ pounds small chicken cutlets (8-12)
Kosher salt and pepper
2 Tbsp olive oil
1 ½ pints grape or cherry tomatoes
¾ cup dry white wine (such as Sauvignon Blanc)
4 scallions, sliced
2 Tbsp fresh tarragon leaves, chopped

Season the chicken with ½ tsp salt and ¼ tsp pepper. Heat the oil in a large skillet over medium-high heat. Working in 2 batches, cook the chicken until browned and cooked through, 2-3 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, 2-3 minutes.

Add the wine and simmer until the liquid is reduced by half, 2-3 minutes. Stir in the scallions and tarragon and serve with the chicken.