Orange-Olive Chicken Scaloppine
Leigh Beisch
Wine pairing: A dry rosé with citrus and berry notes and a hint of almonds.
Prep and cook time: About 20 minutes
How to Make It
Step 1
1
Keep basic chicken scaloppine warm in a 200° oven.
Step 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.
Step 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.
Ingredients
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)
Directions
Step 1
1
Keep basic chicken scaloppine warm in a 200° oven.
Step 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.
Step 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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