This is one of the best quick meals I've ever made. So many times you see simple shortcut type recipes, and they end up seriously compromising flavor for the sake of speed. Not the case here. I think the seasoning was the most important part... I've finally gotten the hang of proper salt and pepper ratios. This came from Real Simple magazine, which I had to buy this month when I saw the 20 minute meals cover feature. In honor of the simple meal, I'll keep this as a simple post. Enjoy!
Chicken Cutlets with Tomato Saute
Real Simple August 2008 (p.154)
Time: 45 minutes | serves 4
1 ½ lbs small chicken cutlets (8-12)
Kosher Salt and Pepper
2 tablespoons olive oil
1 ½ pints grape or cherry tomatoes
½ cup dry white wine (Such as sauvignon blanc)
4 scallions, sliced
2 tablespoons fresh tarragon leaves, chopped
Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Heat the oil in a large skillet over medium-high heat. Working in two batches, cook the chicken until browned and cooked through, 2-3 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, 2-3 minutes.
Add the wine and simmer until the liquid is reduced by half, 2 to 3 minutes. Stir in the scallions and tarragon and serve with the chicken.