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In a food processor, combine about a quarter cup of olive oil, a tablespoon of chopped fresh oregano, a handful of raisins, a handful of pitted green olives, a quarter cup of dry white wine, and a pinch or two of salt; pulse a couple of times—you want large pieces, not a paste. Sear chicken cutlets in a couple of tablespoons of olive oil, about two minutes on each side. Lower the heat, add the olive-raisin sauce, then cover and cook until the chicken is cooked through. Garnish with chopped parsley or toasted pine nuts.
– Mark Bittman’s Kitchen Express: 404 Inspired Seasonal Dishes You Can Make in 20 Minutes or Less