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Chicken Cutlets With Tomato Sauté

Chicken Cutlets With Tomato Saute
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Serves 4| Hands-On Time: | Total Time:



  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.
By August, 2008

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 .

Quick Tip

Jasmine rice
Serve this easy sauté over egg noodles or rice to soak up every drop of the flavorful sauce.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.