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.
1½ pounds small chicken cutlets (8 to 12)
kosher salt and pepper
2 tablespoons olive oil
1½ pints grape or cherry tomatoes
¾ cup dry white wine (such as Sauvignon Blanc)
4 scallions, sliced
2 tablespoons fresh tarragon leaves, chopped
Calories from fat 34%
Sat fat 2g
How to Make It
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. 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.
Stir in the scallions and tarragon and serve with the chicken.