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small sized, each about 4oz.
(dry, such as Sauvignon Blanc).
fresh, chopped, or use fresh parsely.
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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.
This recipe has the following nutrient totals:
Protein 1.45 g
Carbohydrates 6.86 g
Iron 0.30 mg
Fiber 1.68 g
Calcium 11.2 mg
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