Chicken Cutlets With Olive Sauce - cooking recipe

Ingredients

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

Preparation

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