Subj : St. Olive 06
To   : All
From : Dave Drum
Date : Wed Jun 09 2021 10:00:37

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Breast w/Orange & Gaeta Olive
 Categories: Poultry, Citrus, Vegetables, Wine
      Yield: 6 Servings
 
      2 tb Extra-virgin olive oil
  1 1/2 lb Thin sliced chicken cutlets
      1 ts Salt
           All-purpose flour; for
           - dredging
      2 tb Unsalted butter
      1 lg Red onion; sliced
      1 c  Pitted Gaeta or Kalamata
           - olives; whole or halved
           Juice and grated zest of 1
           - orange
    1/2 c  White wine
      1 ts Fennel powder
      2 tb Chopped fresh Italian
           - Parsley
 
  In a large skillet, over medium heat, heat the olive oil.
  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 blond
  colored crust) on both sides, about 2 minutes per side.
  Cook the chicken in batches if necessary, depending on the
  size of your skillet. Remove pieces to a plate as they
  color.
  
  Once the chicken is colored, add the butter and onion and
  cook until softened, about 3 to 4 minutes. Add the olives,
  orange juice and zest, white wine, and fennel powder. Put
  chicken back in 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.
  
  Yield: Serves 6
  
  by Lidia Matticchio Bastianich & Tanya Bastianich Manuali;
  Lidia's Commonsense Italian Cooking
  
  Epicurious  | November 2013
  
  MM Format by Dave Drum - 12 June 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Don't eat 'til you're full; eat 'til you're tired." -- Andrew Zimmern
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