Chicken-Cutlets-Tomato-SauteTotal time 20 minutes


1 1/2 pounds Boulder Natural Meats chicken breast cutlets (8 to 12)
kosher salt and pepper
2 tablespoons olive oil
1 1/2 pints grape or cherry tomatoes
3/4 cup dry white wine (such as Sauvignon Blanc)
4 scallions, sliced
2 tablespoons fresh tarragon leaves, chopped


  1. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Heat the oil in a large skillet over medium-high heat.
  2. Working in 2 batches, cook the chicken until browned and cooked through, 2 to 3 minutes per side. Transfer to plates.
  3. Add the tomatoes to the skillet and cook over medium-high heat, stirring occasionally, until they begin to burst, 2 to 3 minutes.
  4. Add the wine and simmer until the liquid is reduced by half, 2 to 3 minutes.
  5. Stir in the scallions and tarragon and serve with the chicken.