Chicken Cutlets With Warm Green Olive And Shallot Vinaigrette
Serves: 5
Imelda VonRueden
1 January 1970
Based on User reviews:
57
Spice
58
Sweetness
58
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
4 tbsps
Extra-Virgin Olive Oil (divided)680 g
Chicken Cutlet1 cup
Shallot (sliced)1 cup
Golden Raisins2 tbsps
Balsamic Vinegar (white)Directions:
1
Sauté until shallots soften slightly, 3 to 4 minutes
2
Add olives; stir until heated, about 1 minute
3
Remove from heat
4
Heat 1 tablespoon oil in extra-large nonstick skillet over medium-high heat
5
Sprinkle chicken with salt and pepper
6
Add chicken; brown until cooked through, 3 to 4 minutes per side
7
Transfer to plate; tent with foil
8
Add 1 tablespoon oil to same skillet over medium heat; add shallots and garlic
9
Sauté until shallots soften slightly, 3 to 4 minutes
10
Add olives; stir until heated, about 1 minute
11
Remove from heat
12
Add 2 tablespoons oil, golden raisins, vinegar, parsley, and lemon peel
13
Season with salt and pepper
14
Place 2 radicchio leaves on each of 4 plates
15
Place chicken atop radicchio
16
Spoon warm vinaigrette over chicken and serve
17
Heat 1 tablespoon oil in extra-large nonstick skillet over medium-high heat
18
Sprinkle chicken with salt and pepper
19
Add chicken; brown until cooked through, 3 to 4 minutes per side
20
Transfer to plate; tent with foil
21
Add 1 tablespoon oil to same skillet over medium heat; add shallots and garlic
22
Add 2 tablespoons oil, golden raisins, vinegar, parsley, and lemon peel
23
Season with salt and pepper
24
Place 2 radicchio leaves on each of 4 plates
25
Place chicken atop radicchio
26
Spoon warm vinaigrette over chicken and serve