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Currants add a pop of sweetness to the roasted red pepper and arugula topping on this easy chicken cutlet recipe.

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Credit: Greg DuPree

Recipe Summary test

active:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle chicken with paprika, 1/4 teaspoon pepper and 1/8 teaspoon salt. Heat oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook, flipping halfway, until golden brown and an instant-read thermometer inserted in the thickest part registers 165°F, 6 to 8 minutes. Transfer to a plate.

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  • Meanwhile, soak currants in water for 5 minutes; drain. Combine the currants, arugula, roasted peppers, pine nuts, sugar, garlic, vinegar and the remaining 1/4 teaspoon pepper and pinch of salt in a small bowl. Serve with the chicken.

Nutrition Facts

3 oz. chicken & 3 Tbsp. relish
211 calories; fat 6g; cholesterol 65mg; sodium 354mg; carbohydrates 8g; protein 27g; sugars 3g; saturated fat 1g; vitamin a iu 720IU; potassium 47mg.
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