I love this recipe. I use it often even if I don't have all the correct ingredients. It is easy to work with and makes a great meal. Tonight I did not have nuts but added some Dijon mustard and used Orange Marmalade and regular onions.
Orange-Olive Chicken Scaloppine
Wine pairing: A dry rosé with citrus and berry notes and a hint of almonds.
Prep and cook time: About 20 minutes
Yield: Makes 4 servings
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Amount per serving
- Calories: 390
- Calories from fat: 39%
- Protein: 38g
- Fat: 17g
- Saturated fat: 2.2g
- Carbohydrate: 21g
- Fiber: 1.3g
- Sodium: 257mg
- Cholesterol: 82mg
- 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)
- 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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