If the chicken breasts are big, cut them in half and then pound each half between 2 sheets of plastic wrap, with the flat side of a meat pounder or with a rolling pin until they are about ½” thick. If they are small, you can just flatten them without cutting them in half. Season both sides with salt and pepper and set aside.

Make your marinade and dressing. Whisk together the minced shallot, oil, dill, mustard, and vinegar in a large mixing bowl. Scoop out a ¼ cup of the dressing, and set aside. Add your seasoned chicken to the large mixing bowl and turn to coat with the marinade. Let the chicken marinate for 5 minutes.

Cut your cherry tomatoes into quarters and place them in a colander or strainer. Sprinkle a ¼ teaspoon of kosher salt over them. Give them a slight toss and let them drain of their excess moisture. Once nicely drained, toss the tomatoes with the reserved dill mixture and ¼ teaspoon of pepper. Set aside.

Place a large skillet with a lid over medium high heat and then drizzle with olive oil. When the oil is hot, add the chicken, making sure not to crowd the pan and cover with a lid. Let it cook for about 2-3 minutes, or until browned. Flip, cover with a lid again, and continue to cook until the other side is browned and the chicken is cooked through, about another 2-3 minutes. Remember the chicken is flattened, so it should cook faster than a regular chicken breast. The chicken cutlets should cook for about 4-5 minutes total. Remove from the pan and let the chicken rest for 5 minutes, then slice and serve topped with the relish.