Chicken Cutlets with Green Olive and Currant Pan Sauce

Name: Chicken Cutlets with Green Olive and Currant Pan Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps capers, drained; 907 grams 1/3-inch-thick chicken cutlets; 1 teaspoon Dijon mustard; 3 Tbsps dried currants; 4 servings Kosher salt and freshly ground pepper; 355 milliliters chicken stock or low-sodium broth; 2 Tbsps extra-virgin olive oil; 177 milliliters pitted green Picholine olives, halved lengthwise; 1 small shallot, minced; 1 Tbsp cold unsalted butter

You can never have too many main course recipes, so give Chicken Cutlets with Green Olive and Currant Pan Sauce a try. Watching your figure? This gluten free recipe has 429 calories, 51g of protein, and 20g of fat per serving. This recipe serves 4. Head to the store and pick up butter, olive oil, dijon mustard, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

In a very large skillet, heat the oil until shimmering. Lightly season the chicken cutlets with salt and pepper.

Ingredients you will need

Chicken Cutlet

Salt And Pepper

Cooking Oil

Equipment you will use

Frying Pan

Add half of the cutlets to the skillet and cook over high heat, turning once, until lightly browned outside and white throughout, about 4 minutes.

Equipment you will use

Frying Pan

Transfer the cutlets to a plate. Repeat with the remaining cutlets.

Add the shallot to the skillet and cook over moderate heat until fragrant, about 30 seconds.

Ingredients you will need

Shallot

Equipment you will use

Frying Pan

Add the stock and cook for 30 seconds, scraping up the browned bits.

Ingredients you will need

Stock

Whisk in the mustard and simmer until the stock has reduced by half, about 3 minutes.

Ingredients you will need

Mustard

Stock

Equipment you will use

Whisk

Add the olives, currants and capers and simmer over moderately low heat for 1 minute. Return the chicken and any accumulated juices to the skillet and simmer just until warmed through, about 1 minute.

Ingredients you will need

Currants

Whole Chicken

Capers

Olives

Equipment you will use

Frying Pan

Transfer the chicken to plates. Off the heat, whisk the butter into the sauce until incorporated. Spoon the olive-currant sauce over the chicken cutlets and serve at once.

Ingredients you will need

Chicken Cutlet

Whole Chicken

Currants

Butter