Chicken Cutlets With Warm Green Olive And Shallot Vinaigrette Recipes

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CHICKEN CUTLETS WITH WARM GREEN OLIVE AND SHALLOT VINAIGRETTE



Chicken Cutlets with Warm Green Olive and Shallot Vinaigrette image

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

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

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



Sauteed Chicken with Shallot-Herb Vinaigrette image

Yield Makes 6 servings

Number Of Ingredients 9

6 skinless boneless chicken breast halves
2/3 cup grated shallots (about 5)
4 teaspoons plus 7 tablespoons (or more) olive oil
2 cups minced shallots (about 10)
1/4 cup Sherry wine vinegar
4 tablespoons water
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh cilantro
2 teaspoons honey

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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