Friday, 29 August 2008

Chicken cutlets with tomato saute

Serves: 4

1 1/2 lbs chicken cutlets (8 -12)
Salt & Pepper
1 1/2 pints cherry tomatoes
1/4 cup dry white wine
4 scallions, sliced
2 Tbps tarragon

Season the chicken wtih the salt and pepper. Heat oil in a large skillet, cook the chicken until browned and cooked through, 2-3 minutes per side. Transfer to plate.

Add the tomatoes to the skillet and cook over medium-high heat until they begin to burst, 2 - 3 minutes.

Add the wine and simmer until the liquid is reduced by half. Stir in scallions and tarragon. Serve with chicken. Best Blogger Tips

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