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
Total:
Recipe from Sunset

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Recipe Time

Total: 20 Minutes

Nutritional Information

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

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)

Preparation

  1. 1. Keep basic chicken scaloppine warm in a 200° oven.
  2. 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. 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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