Chicken Cutlets With Tomato Saute

• 1 12 lbs small chicken cutlets (8 to 12)
• 12 teaspoon kosher salt
• 14 teaspoon pepper
• 2 tablespoons olive oil
• 1 12 pints cherry tomatoes (or grape)
• 14 cup dry white wine
• 4 scallions, sliced
• 2 tablespoons fresh tarragon leaves, chopped

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

chicken cutlets, kosher salt, pepper, olive oil, tomatoes, white wine, scallions, tarragon

Taken from www.food.com/recipe/chicken-cutlets-with-tomato-saute-317399 (may not work)