Chicken Cutlets With Tomato Sauté

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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.