This is a delicious meal I made from our friend's garden (The Stull's). I got the recipe from Real Simple August 2008. It's a one pot meal...here it is if you'd like.
Chicken Cutlets with Tomato Saute'
Serves 4
1 1/2 lbs. small chicken cutlets (8 to 12)
Kosher salt and pepper
2 T. olive oil
1 1/2 pints grape or cherry tomatoes
3/4 cup dry white wine (such as Sauvingnon Blanc)
4 scallions, sliced
2 T. fresh tarragon leaves, chopped
- Season the chicken with 1/2 t. salt and 1/2 t. 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 serve with the chicken.
Enjoy!
1 comment:
Sounds yummy!
I too, made a delicious tomato sauce with everything in the garden... onions, garlic, tomatoes(red and purple), zucchini, basil, oregano, gypsy peppers, bell peppers, jalapenos, banana peppers... and... nope, I think that covers everything! :) dash of salt, a couple cranks of black pepper... voila!
Deliciousness... and fresh!
Oh, we put it over spaghetti.
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