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.

Orange-olive chicken scaloppine

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

1. Keep basic chicken scaloppine warm in a 200-degree oven.
2. 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.
3. Set pan over medium-high heat; add remaining 1 tsp oil and the shallots, and stir until shallots are limp, about 2 minutes
4. Add chicken broth, orange peel, orange juice, and olives; stir until mixture is boiling.
5. Boil, stirring occasionally, until juices are slightly reduce, 1 to 1 1/2 minutes.
6. Spon sauce over chicken. Sprinkle with nuts and parsley. Add salt and pepper to taste.