1 ½ pounds small chicken cutlets
2 Tb olive oil
1 ½ pints cherry tomato
¾ cups dry white wine (Sauvignon Blanc)
4 green onions, sliced
½ teaspoon tarragon (optional)
Heat oil in skillet over medium-high heat. Dust chicken with ½ teaspoon salt and ¼ teaspoon pepper. Cook chicken until it is browned on all sides and cooked through. Add tomatoes and cook until they begin to burst, about 2 minutes. Add the wine and simmer until liquid is reduced to half. (You can remove chicken and just simmer the tomatoes in the wine if you think the taste will be too strong for your palette.) Stir in green onions and tarragon. Serve.