Chicken Cutlet With Tomato Saute

1. 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. Wroking in 2 batches cook the chicken until browned and cooked through 2-3 minutes per side; transfer to plates.

2. 2

   Add the tomatoes to the skillet and cook over medium high, stirring occasionally, until they begin to burst, 2-3 minutes.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.