MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Breast w/Orange & Gaeta Olive
Categories: Poultry, Citrus, Vegetables, Wine
Yield: 6 Servings

2 tb Extra-virgin olive oil
1 1/2 lb Thin sliced chicken cutlets
1 ts Salt
All-purpose flour; for
- dredging
2 tb Unsalted butter
1 lg Red onion; sliced
1 c Pitted Gaeta or Kalamata
- olives; whole or halved
Juice and grated zest of 1
- orange
1/2 c White wine
1 ts Fennel powder
2 tb Chopped fresh Italian
- Parsley

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.

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.

Yield: Serves 6

by Lidia Matticchio Bastianich & Tanya Bastianich Manuali;
Lidia's Commonsense Italian Cooking

Epicurious | November 2013

MM Format by Dave Drum - 12 June 2014

Uncle Dirty Dave's Archives

MMMMM

... "Don't eat 'til you're full; eat 'til you're tired." -- Andrew Zimmern
--- MultiMail/Win32
* Origin: Outpost BBS * Johnson City, TN (1:18/200)