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This one-pot chicken dish relies on a fun and unexpected technique: sautéing the meat alongside bite-sized tomatoes that take on a deep, rich flavor as they cook. It’s a great trick for those non-summer months with the selection in the produce aisle leaves a bit to be desired.

Ingredients:

1½ pounds small chicken cutlets (8 to 12)

kosher salt and pepper

2 tablespoons olive oil

1½ pints grape or cherry tomatoes

¾ cup dry white wine (such as Sauvignon Blanc)

4 scallions, sliced

2 tablespoons fresh tarragon leaves, chopped

 Instructions

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.

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