Chicken Cutlets With Tomato Saute
"From Real Simple magazine. I haven't tried this yet, but it looks really yummy."
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1 1⁄2 lbs small chicken cutlets (8 to 12)
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon pepper
- 2 tablespoons olive oil
- 1 1⁄2 pints cherry tomatoes (or grape)
- 1⁄4 cup dry white wine
- 4 scallions, sliced
- 2 tablespoons fresh tarragon leaves, chopped
directions
- Season the chicken with salt and 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 plate.
- 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.
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RECIPE SUBMITTED BY
My mom was a genius in the kitchen. I know she was my mom and so I'm probably slightly biased here, but it's the truth. In college I would call her and give her the contents of my fridge and she'd tell me all the things I could make - all of which were delicious. Which is saying something considering the ingredients usually consisted of tuna and ramen noodles. Unfortunately, she passed before I was able to really learn all her great recipes. Granted, I can knead dough better than most people in my family after years watching her, but I never really learned how to cook. More than that I never really thought I enjoyed cooking because I mistook her trying to teach me how to do it for her nagging at me for not doing it the right way. So, now I'm learning the joys of cooking and trying to hear mom's voice teaching me how to fold and not stir or whip but not beat.
