Chicken Cutlets with Warm Green Olive and Shallot Vinaigrette

These Chicken Cutlets with Warm Green Olive and Shallot Vinaigrette from Epicurious are perfect for those who want a rather simple and healthy meal without spending much time in the kitchen. I forgot how easy and good it was! 

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Chicken Cutlets with Warm Green Olive and Shallot Vinaigrette

Yield: Makes 4 servings

Active Time: 25 minutes

Total Time: 25 minutes

4 tablespoons extra-virgin olive oil, divided

1-½ pounds chicken cutlets

1 cup sliced shallots

3 garlic cloves, minced

½ cup halved pitted green olives

1/4 cup golden raisins

2 tablespoons white balsamic vinegar

⅓ cup chopped fresh Italian parsley

1 teaspoon finely grated lemon peel

8 Treviso radicchio leaves

 

1) Heat 1 tablespoon oil in extra-large nonstick skillet over medium-high heat.

2) Sprinkle chicken with salt and pepper. add chicken; brown until cooked through, 3 to 4 minutes per side. transfer to plate; tent with foil.

3) Add 1 tablespoon oil to same skillet over medium heat; add shallots and garlic.

4) Sauté until shallots soften slightly, 3 to 4 minutes.

5) Add olives; stir until heated, about 1 minute. Remove from heat.

6) Add 2 tablespoons oil, golden raisins, vinegar, parsley, and lemon peel.

7) Season with salt and pepper.

8) Place 2 radicchio leaves on each of 4 plates.

9) Place chicken atop radicchio.

10) Spoon warm vinaigrette over chicken and serve.