How to make it

  • In a large skillet, heat the oil until shimmering. Lightly season cutlets w/salt & pepper and begin sautéing the chicken – Cook it in batches, cooking over high heat, turning once until lightly browned on the outside – about 4 minutes. Transfer to a plate; keep warm by covering with foil.
  • Add shallot and green onion to skillet, cook over moderate heat until fragrant, about 30 seconds. Add stock, cook for 30 seconds, scraping fond. Whisk in mustard, add tomatoes and simmer until reduced by half – about 3 minutes. Add olives, currants & capers, simmer over moderately low heat for about 1 minute.
  • Return chicken and any juices – simmer just until warmed through – about 1 minute. Transfer chicken back to plate, remove pan from heat, whisk in the butter until incorporated. Spoon sauce over chicken, sprinkle with parsley for garnish and serve at once

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    " It was excellent "
    minitindel ate it and said...
    oh i love this!!! recipe thank you bookmarked!!!!
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