Chicken Cutlets with Tomato Saute
Category: Main Dish             Servings: 4 servings


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


Season the chicken with 1/2 teaspoon salt and 1/4 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.

CALORIES 287(34% from fat); FAT 11g (sat 2g); CHOLESTEROL 94mg; CARBOHYDRATE 6g; SODIUM 331mg; PROTEIN 36g; FIBER 2g; SUGAR 4g
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