Chicken Cutlets with Green Olive and Currant Pan Sauce

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Ingredients

  1. 2tablespoons extra-virgin olive oil
  2. Eight 1/3-inch-thick chicken cutlets (2 pounds)
  3. Kosher salt and freshly ground pepper
  4. 1small shallot, minced
  5. 1 1/2cups chicken stock or low-sodium broth
  6. 1teaspoon Dijon mustard
  7. 3/4cup pitted green Picholine olives, halved lengthwise
  8. 2 1/2tablespoons dried currants
  9. 2tablespoons capers, drained
  10. 1tablespoon cold unsalted butter

Description

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