Orange-olive chicken scaloppine
4 boneless, skinless chicken
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Freshly ground black pepper
1 cup buttermilk
1/2 cup all-purpose flour
5 teaspoons olive oil, divided
1/3 cup slivered almonds or whole pine nuts
1/4 cup chopped shallots
1/2 cup chicken stock
1 teaspoon grated orange zest
(colored portion of peel)
1/2 cup fresh orange juice
1/4 cup pitted Kalamata olives
1 tablespoon chopped fresh flat-leaf parsley
Orange wedges, for garnish
Makes 4 servings.
Rinse chicken and pat dry with paper towels. Place each piece between 2 sheets of waxed paper. Using a rolling pin or the flat side of a meat mallet, lightly pound each breast until about 1/4 inch thick. Sprinkle both sides of each breast with salt and pepper to taste, then place the breasts in a large zip-top plastic bag. Pour in buttermilk, seal bag and marinate in refrigerator for 2 hours, turning bag occasionally.
Remove chicken from bag; discard marinade. Pat chicken dry with paper towels.
Spread flour in a shallow bowl. Dredge chicken in flour, shaking off any excess.
In a large skillet, heat 3 teaspoons olive oil over medium-high heat. Add chicken and cook, turning once, until opaque throughout, about 3 minutes on each side. Transfer chicken to a serving platter and keep warm.
In same skillet, heat 1 teaspoon olive oil over medium heat. Add nuts, stirring until golden, 30 seconds to 1 minute. Using a slotted spoon, transfer nuts to a plate.
In same skillet, heat remaining 1 teaspoon olive oil over medium-high heat. Add shallots, stirring until softened, about 2 minutes. Add stock, orange zest, orange juice and olives, stirring until mixture comes to a boil. Let boil, stirring occasionally, until liquid is slightly reduced, 1 to 1 1/2 minutes.
Spoon sauce over chicken. Sprinkle with nuts and parsley, then correct seasonings to taste with salt and pepper. Garnish with orange wedges. Serve paired with a wheat beer.
Nutritional information per serving: 364 calories; 16 g fat (40 percent calories from fat); 3 g saturated fat; 80 mg cholesterol; 34g protein; 21 g carbohydrate; 2 g sugar; 2g fiber; 268 mg sodium; 69 mg calcium; 471 mg potassium.