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Ingredients
- For Scaloppine:
- 4 boned, skinned chicken breast halves (5 to 6 oz. each)
- 1/2 cup all-purpose flour
- 4 teaspoons olive oil
- For Sauce:
- 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)
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
For Scaloppine:
1. Rinse 4 boned, skinned chicken breast halves (5 to 6 oz. each); pat dry. Sprinkle both sides lightly with salt and pepper. Place halves between sheets of plastic wrap; with a mallet or a rolling pin, gently pound chicken to an even 1/4 inch thick. Peel off wrap.
2. Put about 1/2 cup all-purpose flour in a shallow container. Turn each piece of chicken in flour to coat lightly.
3. Set a 10- to 12-inch nonstick pan over medium-high heat; when hot, add 2 teaspoons olive oil. Lay 2 pieces of chicken in pan; cook, turning once, until no longer pink in the center (cut to test), 4 to 6 minutes. T
Transfer to a platter or plates and keep warm in a 200° oven. Repeat to cook remaining chicken in 2 more teaspoons oil.
For Sauce:
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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