1 1/2 pounds small chicken cutlets (8 to 12)
kosher salt and pepper
2 tablespoons olive oil
1 1/2 pints grape or cherry tomatoes
3/4 cup dry white wine (such as Sauvignon Blanc)
4 scallions, sliced
2 tablespoons fresh tarragon leaves, chopped
1 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.