Orange-Olive Chicken Scaloppine Recipe

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

Prep and cook time: About 20 minutes

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

Keep basic chicken scaloppine warm in a 200° oven.

Step 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

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

0 servings

Serving size

Amount per serving
Calories390

% Daily Value *
Total Fat 17g22%

Saturated Fat 2.2g12%
Cholesterol 82mg28%
Sodium 257mg12%
Total Carbohydrate 21g8%

Dietary Fiber 1.3g5%
Protein 38g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Orange-Olive Chicken Scaloppine