20 minute chicken cutlets with garlic tomato sauce
Chicken
20-Minute Chicken Cutlets with Garlic Tomato Sauce
This quick-cooking, high-protein chicken dish is perfect for any weeknight. Here, we cook down cherry tomatoes with a little wine until they burst and become jammy—making a luscious sauce to pair with chicken. A pinch of sugar at the end balances the sauce's acidity.
Ingredients:
- 1 pound chicken cutlets
- ½ teaspoon salt, divided
- ¼ teaspoon ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 (10 ounce) basket cherry or grape tomatoes, halved
- ½ cup dry white wine
- 3 large cloves garlic, grated
- ¼ cup chopped fresh parsley
- 1 tablespoon finely chopped fresh sage
- 1 tablespoon butter
- pinch of granulated sugar
Directions:
- Sprinkle chicken with 1/4 teaspoon salt and pepper. Heat oil in a large skillet over medium heat. Add the chicken and cook, flipping once, until browned and an instant-read thermometer inserted in the thickest part registers 165°F, 4 to 5 minutes per side. Transfer to a serving plate.
- Add tomatoes, wine, garlic and the remaining 1/4 teaspoon salt to the pan. Increase heat to medium-high and cook, stirring, until the liquid has thickened and the tomatoes have burst, about 3 minutes. Remove from heat and stir in parsley, sage, butter and sugar. Serve over the chicken.
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