Chicken Breast with Orange and Gaeta Olives
Pollo con Olive ed Aranci


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Chicken Breast with Orange and Gaeta Olives
Pollo con Olive ed Aranci
cookbook: Lidia's Commonsense Italian Cooking
main ingredients: chicken, orange
recipe
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serves: 6

Just about everyone loves chicken breast. It is one of the most Googled words in recipe searches. I love this recipe when it’s also done with drumsticks. If you decide to do that, make sure to double the wine and increase the cooking time until the chicken is done.
 

Ingredients

2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 1/2 pounds thin sliced chicken cutlets
1 teaspoon kosher salt
all-purpose flour for dredging
1 large red onion, sliced
1 cup pitted Gaeta or Kalamata olives, halved
Juice and zest of 1 orange
1/2 cup white wine
1 teaspoon fennel powder
2 tablespoons chopped fresh Italian parsley

Directions

In a large skillet over medium heat, add the olive oil and butter. 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 blonde-colored crust and slowly build the color, and flavor, up) on both sides, about 2 minutes per side. Cook the chicken in batches, if necessary, depending on the size of your skillet. Remove to a plate as it is colored.

Once the chicken is colored, add the onion and cook until softened, about 3 to 4 minutes. Add the olives, orange juice and zest, white wine and fennel powder. Add chicken back to 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.

Lidia's Commonsense Italian Cooking

In her beautifully illustrated new cookbook, Lidia Bastianich lays out a comprehensive curriculum of wise cooking tips--from the cutting board to the kitchen table. Channeling the instructive elements from the companion Public Television series, Lidia’s Kitchen, she teaches us that a good dose of common sense is the key ingredient to a stellar meal. As storyteller and chef, Lidia draws on anecdotes to educate and illustrate. Recalling lessons learned from her mother, Erminia, and her grandmother, Nonna Rosa, Lidia pays homage to the kitchen sages who inspired her. Whether it's Citrus Roasted Veal or Rustic Ricotta Tart, each recipe is a tangible feast. We learn to look at ingredients as both geographic and cultural indicators; in Campania, the region where mozzarella is king, we discover it is best eaten three hours after preparation. In Genova we are taught that while focaccia had its basil origins in the Ligurian culinary tradition, the herbs and flavorings will change from region to region--home chefs can experiment with rosemary, oregano, olives, or onions! When it's time for dessert, Lidia draws on the sacred customs of nuns in Italian monasteries and convents and reveals the secret to Rice Pudding with a Blessing. Lidia's Commonsense Italian Cooking is a collection of 150 delectable recipes told with common sense cooking wisdom that teaches us how create simple, seasonal, Italian dishes with grace, confidence, and love.

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