1-1/2 ................pounds small chicken cutlets (8 to12)
**kosher salt and pepper**
2 ......................tablespoons olive oil
1-1/2 ................pints grape or cherry tomatoes
3/4 ...................cup dry white wine (such as Sauvignon Blanc)
4 ......................scallions , sliced
2 ......................tablespoons fresh tarragon leaves , chopped
1 . Season the chicken with ½ teaspoon salt and ¼ 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.
2 . 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.
3 . Stir in the scallions and tarragon and serve with the chicken.
TIP:
Serve this easy sauté over egg noodles or rice to soak up every drop of the flavorful sauce.
