1. In a very large skillet, heat the oil until shimmering. Lightly season (to taste) the chicken cutlets, after lightly pounding between wax paper sheets. Brown on outside, white on inside, maybe three to four minutes on each side. Do not over cook breasts. Transfer from skillet to covered dish. Repeat process until all breasts are completed.
2. Add the shallot to the skillet and cook over moderate heat until fragrant, about 30 seconds to one minute. Add the stock and cook for one minute, scraping up all of the browned bits. Whisk in the mustard and simmer until the stock has reduced by a third, about three minutes. Add the olives, currants, capers, and brown sugar and simmer for another minute, stirring gently. Add one teaspoon of arrow root to two teaspoons of water and dissolve, pour into skillet while continuing to stir. As ssoon as the sauce begins to thicken it is done.
3. Transfer the chicken to plates. Turn the heat down very low, whisk in the butter until mixed, adding a teaspoon of liquid from the currants, or extra broth, if need to keep the sauce from getting too thick.
4. Spoon the sauce over the chicken cutlets and serve at once.
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|Serving Size: 1 Serving (203g)|
|Recipe Makes: 4|
|Calories from Fat: 184 (77%)|
|Amt Per Serving||% DV|
|Total Fat 20.5g||27 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 18.9mg||6 %|
|Sodium 1048.7mg||36 %|
|Potassium 206.5mg||5 %|
|Total Carbohydrate 11g||3 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 9.2g|
|Protein 4g||6 %|
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Calories per serving: 239
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