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.
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 and tarragon and serve with
the chicken.
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