Chicken Cutlets with Warm Green Olive and Shallot Vinaigrette Recipe

Chicken Cutlets with Warm Green Olive and Shallot Vinaigrette Recipe

  • 4 tablespoons extra-virgin olive oil, divided
  • 1 1/2 pounds chicken cutlets
  • 1 cup sliced shallots
  • 3 garlic cloves, minced
  • 1/2 cup halved pitted green olives
  • 1/4 cup golden raisins
  • 2 tablespoons white balsamic vinegar
  • 1/3 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. Sprinkle chicken with salt and pepper. add chicken; brown until cooked through, 3 to 4 minutes per side. transfer to plate; tent with foil.
  2. Add 1 tablespoon oil to same skillet over medium heat; add shallots and garlic. Sauté until shallots soften slightly, 3 to 4 minutes. Add olives; stir until heated, about 1 minute. remove from heat. Add 2 tablespoons oil, golden raisins, vinegar, parsley, and lemon peel. Season with salt and pepper.
  3. Place 2 radicchio leaves on each of 4 plates. Place chicken atop radicchio. Spoon warm vinaigrette over chicken and serve.
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