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Orange-Olive Chicken Scaloppine





Yields
Makes 4 servings




Total Time
20 mins

Wine pairing: A dry rosé with citrus and berry notes and a hint of almonds.

Prep and cook time: About 20 minutes

Orange-Olive Chicken Scaloppine




Leigh Beisch
  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)
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.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 390Calories from Fat 39
% Daily Value *
Total Fat 17g27%

Saturated Fat 2.2g12%
Cholesterol 82mg28%
Sodium 257mg11%
Total Carbohydrate 21g8%

Dietary Fiber 1.3g6%
Protein 38g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.