Season the chicken or tofu 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 cutlets until browned and cooked through, 2-3 minutes per side, transfer to plates.
Ass the tomatoes to the skillet and cook over medium-high heat, stirring occasionally, until they begin to burst, 2-3 minutes
Add the wine and simmer until the liquid is reduced by half, 2-3 minutes. Stir in the scallions and tarragon and serve with the chicken.