Chicken Cutlets With Tomato Saute

From Real Simple magazine. I haven't tried this yet, but it looks really yummy.

• Ready In: 20 mins
• 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

1. Season the chicken with salt and pepper.
2. 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.
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. Stir in the scallions and tarragon and serve with the chicken.