Orange-Olive Chicken Scaloppine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Wine pairing: A dry rosé with citrus and berry notes and a hint of almonds. Ingredients:
basic chicken scaloppine |
2 teaspoons olive oil |
1/3 cup slivered almonds or pine nuts |
1/4 cup chopped shallots |
1/2 cup fat-skimmed chicken broth |
1 teaspoon grated orange peel |
1/2 cup orange juice |
1/4 cup pitted kalamata olives |
1 tablespoon chopped parsley |
salt and pepper |
orange wedges (optional) |
Directions:
1. Keep basic chicken scaloppine warm in a 200° oven.
2. Add 1 teaspoon olive oil and the nuts to hot pan used to cook chicken (don't wash) and stir over medium heat until golden, 30 seconds to 1 minute. Remove pan from heat and scoop out nuts with a slotted spoon; set aside.
3. Set pan over medium-high heat; add remaining 1 teaspoon oil and the shallots, and stir until shallots are limp, about 2 minutes. Add chicken broth, orange peel, orange juice, and olives; stir until mixture is boiling. Boil, stirring occasionally, until juices are slightly reduced, 1 to 1 1/2 minutes. Spoon sauce over chicken. Sprinkle with nuts and parsley. Add salt and pepper to taste, and garnish with orange wedges if desired.
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