Wine pairing: A dry rosé with citrus and berry notes and a hint of almonds.Prep and cook time: About 20 minutes
Keep basic chicken scaloppine warm in a 200° oven.
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.
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.
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.