Chicken Cutlets With Warm Green Olive And Shallot Vinaigrette

• 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

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.
2. Add 1 tablespoon oil to same skillet over medium heat; add shallots and garlic. Saute 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.
3. Place 2 radicchio leaves on each of 4 plates. Place chicken atop radicchio. Spoon warm vinaigrette over chicken and serve.

extravirgin olive oil, chicken cutlets, shallots, garlic, green olives, golden raisins, white balsamic vinegar, fresh italian parsley, lemon peel, treviso radicchio leaves

Taken from www.epicurious.com/recipes/food/views/chicken-cutlets-with-warm-green-olive-and-shallot-vinaigrette-363669 (may not work)