Chicken Breast with Orange and Gaeta Olives (Pollo con Olive ed Aranci)

Ingredients for Chicken Breast with Orange and Gaeta Olives (Pollo con Olive ed Aranci)

• 2 tablespoons extra-virgin olive oil

• 675g thinly sliced chicken cutlets

• 1 teaspoon kosher salt

• Plain flour, for dredging

• 2 tablespoons unsalted butter

• 1 large red onion, sliced

• 160g pitted Gaeta or Kalamata olives, whole or halved

• Juice and grated zest of 1 orange

• 120ml white wine

• 1 teaspoon fennel powder

• 2 tablespoons chopped fresh Italian Parsley

In a large skillet, over medium heat, heat the olive oil. Season the chicken with 1/2 teaspoons 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-coloured 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 colour.

Once the chicken is coloured, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.