Chicken Cutlets with Warm Green Olive and Shallot Vinaigrette - Northern Michigan's News Leader

Chicken Cutlets with Warm Green Olive and Shallot Vinaigrette

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4 tbs. Extra virgin olive oil
1 1/2 lbs. Chicken cutlets
1 cup Sliced shallots
3 Garlic cloves
1/2 cup Halved, pitted green olives
1/4 cup Golden raisins
2 tbs. White balsamic vinegar
1/3 cup Chopped fresh Italian parsley
1 tsp. Finely grated lemon peel
8 Treviso radicchio leaves
Heat one tablespoon oil in extra-large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken; brown until cooked through 3-4 minutes per side. Transfer to plate; tent with foil.

Add one tablespoon oil to same skillet over medium heat; add shallots and garlic. Saute until shallots soften slightly, 3-4 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.

Place two radicchio leaves on each of 4 plates. Place chicken atop radicchio. Spoon warm vinaigrette over chicken and serve.