Chicken Cutlets With Warm Green Olive And Shallot Vinaigrette Recipes
CHICKEN CUTLETS WITH WARM GREEN OLIVE AND SHALLOT VINAIGRETTE
Provided by Bon Appétit Test Kitchen
Categories Chicken Olive Quick & Easy Dinner Winter Pan-Fry Shallot Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- 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.
- 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.
- Place 2 radicchio leaves on each of 4 plates. Place chicken atop radicchio. Spoon warm vinaigrette over chicken and serve.
SAUTEED CHICKEN WITH SHALLOT-HERB VINAIGRETTE
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Place chicken, grated shallots, and 4 teaspoons oil in large bowl; toss. Refrigerate at least 3 hours and up to 8 hours.
- Bring 1/3 cup minced shallots, vinegar, and 2 tablespoons water to boil in medium saucepan over medium-high heat. Boil 1 minute. Reduce heat to medium; simmer until shallots are soft, about 1 minute. Remove from heat. Whisk in 5 tablespoons oil, parsley, cilantro, honey, and 2 tablespoons water. Season sauce with salt and pepper. Set aside.
- Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add remaining minced shallots; sauté about 3 minutes. Transfer to small bowl. Heat 1 tablespoon oil in same skillet. Sprinkle chicken with salt and pepper. Working in 2 batches, add chicken to skillet; sauté until cooked through, adding more oil if necessary, about 6 minutes per side.
- Transfer chicken to cutting board. Cut on diagonal into 1/2-inch-thick slices. Divide chicken among 6 plates. Sprinkle with sautéed shallots. Bring sauce to simmer. Spoon over chicken and serve.
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