Recipe information
Total Time
25 minutes
Yield
Makes 4 servings
Ingredients
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
Preparation
Step 1
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.
Step 2
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.
Step 3
Place 2 radicchio leaves on each of 4 plates. Place chicken atop radicchio. Spoon warm vinaigrette over chicken and serve.
Nutrition Per Serving
Per serving: 467 calories
22 g fat
1 g fiber
#### Nutritional analysis provided by Bon Appétit
