Chicken Cutlets With Olive Sauce

• 1 lb. skinless, boneless chicken breasts
• 2 Tbsp. all-purpose flour
• 2 Tbsp. olive oil
• 1 Tbsp. butter or margarine
• 1 Tbsp. finely chopped shallot
• 1 (10 1/2 oz.) can au jus gravy
• 6 large pimento stuffed olives
• 2 tsp. white wine vinegar
• 2 tsp. capers, rinsed
• dash of Tabasco
• 1 Tbsp. water
• 1 1/2 tsp. cornstarch

1. Pound chicken between sheets of wax paper or Saran Wrap, until about 1/4-inch thick.
2. Coat with flour, shaking off excess.
3. In large skillet, heat oil over medium heat.
4. Saute chicken 4 minutes on each side until lightly browned and cooked through.
5. Remove from skillet; keep warm.
6. Melt butter in skillet.
7. Add shallot and saute 5 minutes or until tender.
8. Stir in gravy, olives, capers, vinegar and Tabasco.
9. Simmer over low heat, stirring occasionally, 5 minutes.
10. Combine cornstarch with water; add to the skillet. Cook, stirring, until the sauce boils and thickens.
11. Simmer 1 minute.
12. Serve over chicken.
13. Serves 4.

skinless, flour, olive oil, butter, shallot, pimento stuffed olives, white wine vinegar, capers, water, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=903289 (may not work)