Chicken Cutlets With Green Olive And Currant Pan Sauce

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2 tablespoons extra-virgin olive oil

Eight 1/3-inch-thick chicken cutlets (2 pounds)

Kosher salt and freshly ground pepper

1 small shallot, minced

1 1/2 cups chicken stock or low-sodium broth

1 teaspoon Dijon mustard

3/4 cup pitted green Picholine olives, halved lengthwise

2 1/2 tablespoons dried currants

2 tablespoons capers, drained

1 tablespoon cold unsalted butter

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