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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
Directions:View on Epicurious
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