Chicken Cutlets with Tomatoes
1 1/2 pounds small chicken cutlets (8 to 12)
salt and pepper
2 tablespoons olive oil
1 1/2 pints grape or cherry tomatoes
3/4 cup dry white wine
4 scallions, sliced
2 tablespoons fresh tarragon leaves, chopped
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.