Recipe

Chicken Cutlets With Green Olives Capers And Currants Recipe

	C2max / All my dishes 1 year, 5 months ago Chicken cutlets are so versatile - this adds a simple piquant pan sauce that combines salty olives, tangy capers, cherry tomatoes and sweet currants. A nice Pinot Noir or a Beajolais Brouilly wine goes lovely with this dish! Prep:10m Cook:15m Servings:4	C2max
	rich quick satisfying italian

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jenniferby

chefmeow

Ingredients

2 TBS olive oil

2 LBS chicken breasts sliced into 8 thin cutlets

1 small shallot, minced

1 green onion, sliced thinly

½ C cherry tomatoes halved (or diced tomatoes)

1 ½ C chicken broth

1 tsp Dijon mustard

½ - ¾ C pitted green Picholine olives, halved length-wise

2 -3 TBS dried currants (may substitute raisins but try to get currants)

1-2 TBS capers, drained

1 TB cold, unsalted butter

1 TB chopped flat-leaf parsley for garnish

Directions

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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