Chicken Cutlets With Cherry Tomatoes & Herbs


  • 6 ½ inch thick chicken breast cutlets

  • kosher salt and pepper

  • 2 tbsp olive oil

  • 2 cups cherry tomatoes

  • ¾ cup dry white wine

  • 2 tbsp fresh tarragon leaves, chopped

  • 4 scallions, chiffonade (finely sliced)


  1. Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat.

  2. In a large skillet over medium-high heat, sear 3 or 4 cutlets at a time and cook until golden brown, roughly 3 minutes on each side.

  3. Transfer cooked chicken to clean plates.

  4. While skillet is still over medium-high heat, add tomatoes and cook tomatoes until they slightly blister.

  5. Pour in wine and allow liquid to reduce by half.

  6. Stir in the scallions and tarragon.

  7. Serve scallion tarragon sauce with chicken and enjoy!

Heather Sinyard