Technically, this is my Whip it Up recipe from last week, but since I was so sick I didn’t make it until Sunday night!  All that means is that you’ll get TWO tasty recipes from me this week!

Do you have the August issue of Real Simple?  If not, you need to run out and get it right now!  Today’s recipe is just one of over 20 recipes in the issue, most of which take less than 20 minutes to cook!  Awesome.

First, the pictures:

Cherry tomatoes in a white wine reduction.

Chicken cutlets & tomato saute.

Served over Parmesan couscous.  Yum!

Was the recipe easy to follow?

Yes!  As you will see below, the recipe was short, sweet, and simple!  Even for non-cooks like me.

Did the dish taste good?

Yes, yes, yes!  It was delicious!  The couscous was our own addition to round out the meal, and I highly recommend it.  The chicken was moist and full of flavor.  The tomatoes were scrumptious.  Make this right now!

Will I make this again?

Absolutely!  A tasty dish that takes 20 minutes to cook is a keeper in my book!

And now for the recipe:

1 1/2 pounds small chicken cutlets (we only used about 1/2 this much chicken and still had leftovers)
kosher salt & 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 (we used dried and it was still delicious)

• Season the chick with 1/2 teaspoon salt and 1/4 teaspoon pepper (I eyeballed it).  Heat the oil in a large skillet over medium-high heat.  Working in two 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 & tarragon and serve with the chicken.

Enjoy!