This was my first-ever chicken scaloppine. This recipe is from the Sunset magazine “Secrets from Our Test Kitchen” supplement that came to me when I subscribed to Sunset magazine. Totally worth the price of subscription.
Steve and I totally loved this! It’s easy peasy to make and I love that the sodium is so low, yet it’s so flavorful.
PREP AND COOK TIME About 20 minutes
MAKES 4 servings
Basic chicken scaloppine (See directions below in post just previous to this one)
2 tsp. olive oil
1/3 cup pine nuts
1/4 cup fat-skimmed chicken broth (I use no salt added Swanson’s broth)
1/4 cup chopped shallots
1 tsp. grated orange peel
1/2 cup orange juice
1/4 cup pitted kalamata olives
1 Tbsp chopped parsley
Salt and pepper
- Keep basic chicken scaloppine warm in a 200-degree oven.
- Add 1 tsp. olive oil and the its to 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 tsp 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 reduce, 1 to 1 1/2 minutes.
- Spon sauce over chicken. Sprinkle with nuts and parsley. Add salt and pepper to taste.