SAUTEED CHICKEN CUTLETS WITH TOMATO-DILL RELISH (for four)
six 6-ounce skinless boneless chicken breast halves pounded ¼ inch thick between sheets of plastic wrap
¼ cup extra-virgin olive oil
¼ cup chopped dill
3 tablespoons finely chopped shallots
1 tablespoon grainy mustard
1 tablespoon white wine vinegar
1 pint cherry tomatoes, quartered
Pressgurka to accompany (Swedish cucumber salad with caraway seeds)
1. Whisk together oil, dill, shallot, mustard and vinegar in a large bowl. Set aside ¼ cup. Sprinkle chicken evenly with 1 teaspoon salt and ½ teaspoon pepper, then add to the dill mixture, turning to coat.
2. Toss tomatoes with reserved dill mixture and ¼ teaspoon each of salt and pepper.
3. Heat a large heavy skillet or grill pan until hot but not smoking. Grill chicken in batches, turning each piece once, until just cooked through, about 2 minutes per side. Serve topped with relish.
adapted from Gourmet Magazine, September, 2009