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