Chicken Breast with Orange and Gaeta Olives (Pollo con Olive ed Aranci)
A delicious Italian-inspired dish combining tender chicken cutlets with the bright flavors of orange and briny Gaeta olives, finished with white wine and fennel powder for an elegant Mediterranean meal.
Ingredients
- •2 tablespoons extra-virgin olive oil
- •1½ pounds chicken cutlets
- •1 teaspoon kosher salt
- •½ cup all-purpose flour
- •2 tablespoons unsalted butter
- •1 large red onion
- •1 cup pitted Gaeta or Kalamata olives
- •1 whole orange
- •½ cup white wine
- •1 teaspoon fennel powder
- •2 tablespoons fresh Italian Parsley
Cooking Instructions
- 1.
In a large skillet, over medium heat, heat the olive oil. Season the chicken with 1/2 teaspoon of salt, and lightly dredge it in flour. Lightly brown the chicken in the skillet (you want the chicken to end up with a blond-colored crust) on both sides, about 2 minutes per side. Cook the chicken in batches if necessary, depending on the size of your skillet. Remove pieces to a plate as they color.
8 min
- 2.
Once the chicken is colored, add the butter and onion and cook until softened, about 3 to 4 minutes. Add the olives, orange juice and zest, white wine, and fennel powder. Put chicken back in the skillet, and simmer until the chicken is just cooked through and the sauce coats the chicken, about 3 to 4 minutes. Season with remaining salt, sprinkle with the parsley, and serve.
8 min
