Orange Olive Chicken Scaloppine Recipes
ORANGE-OLIVE CHICKEN SCALOPPINE
Wine pairing: A dry rosé with citrus and berry notes and a hint of almonds.Prep and cook time: About 20 minutes
Provided by wp
Time 20m
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Keep basic chicken scaloppine warm in a 200° oven.
- 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.
- 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 : Calories 390, Carbohydrate 21, Cholesterol 82, Fat 17, Fiber 1.3, Protein 38, SaturatedFat 2.2, Sodium 257
ORANGE CHICKEN SCALOPPINE AND SUNBURST SQUASH ESCABECHE WITH ROASTED PEPPER PUREE
Provided by Serena Palumbo
Categories main-dish
Time 1h15m
Yield 2 servings
Number Of Ingredients 21
Steps:
- Squash: Put the squash slices in a colander and sprinkle with salt, toss to coat. Put a heavy bowl on top to press down the squash and let sit for 30 minutes. Drain the squash, rinse and dry it completely. Fill a deep saute pan with 1-inch of canola oil. Heat the oil over medium-high heat and deep-fry the squash slices until golden brown. Remove the squash to paper towels to drain. Put the squash into a large jar or bowl and add the citrus juices, garlic, honey, mint sprigs and basil. Set aside.
- Chicken: Heat a large saute pan over medium-high heat and add the olive oil. Dredge the chicken breasts in flour and season with salt and pepper, to taste. Brown both sides of the chicken, about 4 minutes on each side. Remove the chicken from the pan then deglaze the pan with wine and reduce until most of wine is cooked off. Add the orange juice, lemon juice and broth and reduce by half. Season with salt and pepper, to taste.
- Pepper puree: Add the olive oil to a large saucepan over medium heat. Add the red pepper and saute until soft, about 10 minutes. Transfer the pepper to a blender and add the chicken broth. Blend until smooth. Season with salt and pepper, to taste.
- Arrange 1 chicken breast on each plate with a few slices of the squash. Top with some the red pepper puree and serve.
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