Chicken Cutlets With Tomato Sauté

This one-pot chicken dish relies on a fun and unexpected technique: sautéing the meat alongside bite-sized tomatoes that take on a deep, rich flavor as they cook. It’s a great trick for those non-summer months with the selection in the produce aisle leaves a bit to be desired. Once you’ve browned the chicken, you’ll add grape or cherry tomatoes straight to the pan and gently stir as they blister and begin to burst. A splash of white wine, fresh tarragon and scallion round out the flavor in this crowd-pleasing main. Think of it as the easiest, chunkiest tomato sauce ever.

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Photo by Anna Williams
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 287 calories
    • Calories 34 calories from fat
    • Fat 11 g
    • Sat Fat 2 g
    • Cholesterol 94 mg
    • Sodium 331 mg
    • Protein 36 g
    • Carbohydrate 6 g
    • Sugar 4 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 46 mg
This one-pot chicken dish relies on a fun and unexpected technique: sautéing the meat alongside bite-sized tomatoes that take on a deep, rich flavor as they cook. It’s a great trick for those non-summer months with the selection in the produce aisle leaves a bit to be desired. Once you’ve browned the chicken, you’ll add grape or cherry tomatoes straight to the pan and gently stir as they blister and begin to burst. A splash of white wine, fresh tarragon and scallion round out the flavor in this crowd-pleasing main. Think of it as the easiest, chunkiest tomato sauce ever.

Ingredients

  1. Check pounds small chicken cutlets (8 to 12)
  2. Check kosher salt and pepper
  3. Check 2 tablespoons olive oil
  4. Check pints grape or cherry tomatoes
  5. Check ¾ cup dry white wine (such as Sauvignon Blanc)
  6. Check 4 scallions, sliced
  7. Check 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.