Ingredients
1.5 lb small Chicken Cutlet (8-12)
Kosher salt and pepper
2 T Olive Oil
1.5 pints grape or cherry Tomatoes
1/4 c dry White Wine
4 Scallions, sliced
2 T fresh Tarragon leaves, chopped
Preparation
Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a large skillet over medium high heat. Wroking 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, 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.
