Trouble With Toast

Recipe: Chicken Cutlets with Tomato Saute | August 13, 2008

Here’s another “20-minute” meal from Real Simple magazine.  Summer is a great time for it, since the tomatoes are at their natural peak and the recipe doesn’t call for anything super heavy.  I know many people have issues with cooked tomatoes, but since they’re only in the skillet for a few minutes, they retain most of their firmness while getting an extra flavor and aroma punch from the heat, the olive oil, and the wine.  I really enjoyed this dish–hope you do, too!

  • 1 1/2 pounds small chicken cutlets (8 to 12)
    Kosher salt and pepper
    2 tablespoons olive oil
    1 1/2 cups pints grape or cherry tomatoes
    3/4 cup dry white wine (I used chardonnay)
    4 scallions, sliced
    2 tablespoons fresh tarragon leaves, chopped

Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon 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.



  1. Looks really fresh…perfect use for summer tomatoes. I may have to use a different kind of wine though…not a huge fan of Chardonnay and someone has to drink that leftover wine!

    Comment by Lemmonex — August 13, 2008 @ 12:37 pm

  2. A different kind of wine would work just fine–I only used chardonnay because it was already open in the fridge (from my mom’s last visit, no doubt). Anything dry and white should do the trick!

    Comment by bettyjoan — August 13, 2008 @ 6:51 pm

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