Ingredients
1 1/2 pounds small chicken cutlets ( 8 to 12)
Kosher salt and pepper
2 tablespoons olive oil
1 1/2 pints grape or cherry tomatoes
3 /4 cup dry whit wine ( such as Sauvigon Blanc)
4 scallions sliced
2 tablespoons 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. 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.
