Orange-Olive Chicken Scaloppine

Orange-Olive Chicken ScaloppineRecipe
Leigh Beisch
Wine pairing: A dry rosé with citrus and berry notes and a hint of almonds.

Prep and cook time: About 20 minutes

Makes 4 servings


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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)


Total: 20 Minutes

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.

Created date

February 2005

Nutritional Information

Calories 390
Caloriesfromfat 39 %
Protein 38 g
Fat 17 g
Satfat 2.2 g
Carbohydrate 21 g
Fiber 1.3 g
Sodium 257 mg
Cholesterol 82 mg