Have you been wondering what to do with all of those cherry or grape tomatoes from your garden? Well, here is the perfect recipe for you. This is a one pot meal from Real Simple magazine. It was really delicious. Enjoy.
1 1/2 lbs. small chicken cutlets. (8-12)
Kosher salt and pepper
2 Tablespoons olive oil
1 1/2 pints grape or cherry tomatoes
1/4 cup dry white wine (I used cooking wine, I won't get into that debate!)
4 scallions (green onions)
2 Tablespoon fresh tarragon leaves, chopped (I used 2 teaspoons dried tarragon)
Season the chicken with 1/4 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 add chicken back into the pan. Serve.