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Orange-Olive Chicken Scaloppine

Leigh Beisch
Total time 20 mins
Yield Makes 4 servings
Wine pairing: A dry rosé with citrus and berry notes and a hint of almonds.Prep and cook time: About 20 minutes


  • 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)

Nutrition 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

How to Make It

  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.