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Chicken Cutlets With Tomato Sauté

Anna Williams
Serves 4 Hands-On Time: 15m Total Time: 20m

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 1/2 teaspoon salt and 1/4 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; transfer to plates.
  2. Add the tomatoes to the skillet and cook over medium-high heat, stirring occasionally, until they begin to burst, 2 to 3 minutes.
  3. Add the wine and simmer until the liquid is reduced by half, 2 to 3 minutes. Stir in the scallions and tarragon and serve with the chicken.
By Sara Quessenberry and Kate Merker,  August 2008
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Quick Tip

Frozen chicken can be roasted without defrosting. Add 50 percent more cooking time.

Nutritional Information

  • Per Serving
  • Calories 287Calories From Fat 34
  • Protein  36g
  • Carbohydrate  6g
  • Sugar  4g
  • Fiber  2g
  • Fat  11g
  • Sat Fat  2g
  • Calcium  46mg
  • Iron  2mg
  • Sodium  331mg
  • Cholesterol  94mg
What does this mean? See Nutrition 101.

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