Thursday, August 21, 2008

Chicken with Tomato Saute

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.

1 comment:

Me - Jen said...

So now I am so very interested in the debate of cooking wine, do tell!!