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Chicken Cutlets With Tomato Sauté

Ingredients

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

Directions

  1. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Heat the oil in a large skillet over medium-high heat.
  2. Working in 2 batches, cook the chicken until browned and cooked through, 2 to 3 minutes per side. Transfer to plates.
  3. Add the tomatoes to the skillet and cook over medium-high heat, stirring occasionally, until they begin to burst, 2 to 3 minutes.
  4. Add the wine and simmer until the liquid is reduced by half, 2 to 3 minutes.
  5. Stir in the scallions and tarragon and serve with the chicken.
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