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

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.