Chicken Cutlets With Tomato Sauté

Chicken Cutlets With Tomato Saute
Anna Williams
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preparation
15
minutes
cooking
20
minutes
Serves 4

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 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.
Sara Quessenberry and Kate Merker
July 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 34 %
  • Protein 36 g
  • Carbohydrate 6 g
  • Sugar 4 g
  • Fiber 2 g
  • Fat 11 g
  • Sat Fat 2 g
  • Calcium 46 mg
  • Iron 2 mg
  • Sodium 331 mg
  • Cholesterol 94 mg
What does this mean? See Nutrition 101.

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