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
– 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
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.
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