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

4.5

(14)

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

Just about everyone loves chicken breast. It is one of the most Googled terms in recipe searches. I also love this recipe when it's 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.

Ingredients

Serves 6

2 tablespoons extra-virgin olive oil
1 1/2 pounds thinly sliced chicken cutlets
1 teaspoon kosher salt
All-purpose flour, for dredging
2 tablespoons unsalted butter
1 large red onion, sliced
1 cup pitted Gaeta or Kalamata olives, whole or halved
Juice and grated zest of 1 orange
1/2 cup white wine
1 teaspoon fennel powder
2 tablespoons chopped fresh Italian Parsley

  1. Step 1

    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.

    Step 2

    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.

quick tip

To make fennel powder put 1/2 cup fennel seed in a spice grinder, and mill until you have a fine powder (yields about 1/4 cup). Store at room temperature, sealed.

Excerpted fromLidia's Commonsense Italian Cooking版权©2013年由外贸合奏Excerp LLCted by permission of Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Lidia Bastianichis an Emmy award‐winning public television host, a best‐selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. Lidia has married her two passions in life – her family and food, to create multiple culinary endeavors alongside her two children, Joseph and Tanya. Lidia's cookbooks includeLidia's Favorite Recipes, Lidia's Italy in America, Lidia Cooks from the Heart of Italy,andLidia's Italy—all companion books to the three‐time Emmy‐nominated television seriesLidia's Italy in AmericaandLidia's Italy. Lidia has also publishedLidia's Family Table, Lidia's Italian‐American Kitchen, Lidia's Italian TableandLa Cucina di Lidia. Lidia is the chef/owner of four acclaimed New York City restaurants ‐ Felidia, Becco, Esca and Del Posto, as well as Lidia's Pittsburgh and Lidia's Kansas City. She is also founder and president of Tavola Productions, an entertainment company that produces high‐quality broadcast productions. Along with her son, Joe Bastianich, called LIDIA'S, and has just recently launched an exclusive line of ready‐ made homestyle meals with Whole Foods Market in the Northeast. Lidia's first children's book,Nonna Tell Me a Story: Lidia's Christmas Kitchen, was inspired by her five grandchildren. The second installation in the series,Lidia's Family Kitchen: Nonna's Birthday Surprise, was released in the spring of 2013. Lidia gives freely of her time and knowledge, and is active member of society who participates in community service activities and special events on behalf of several foundations and Public Television.Tanya Bastianich Manuali's visits to Italy as a child sparked her passion for the country's art and culture. She dedicated herself to the study of Italian Renaissance art during her college years at Georgetown, and earned a master's degree from Syracuse University and a doctorate from Oxford University. Living and studying in many regions of Italy for seven years, she taught art history to American students in Florence, and also met her husband, Corrado Manuali, from Rome. Tanya created Esperienze Italiane, a custom-tour company devoted to the discovery of Italian food, wine, and art. Tanya is integrally involved in the production of Lidia's public television series and is active daily in the family restaurant business. She has also led the development of the website, lidiasitaly.com, and related publications and merchandise lines of tabletop and cookware. Together with her husband, Corrado, Tanya oversees the production and expansion of Lidia's food line, which includes ten cuts of pasta, seven sauces, and fresh meals for nationwide distribution. Tanya has coauthored four previous books with her mother:Lidia's Favorite Recipes, Lidia's Italy, Lidia Cooks from the Heart of Italy,andLidia's Italy in America. In 2010, Tanya coauthoredReflections of the Breast: Breast Cancer in Art Through the Ages, a social-art-historical look at breast cancer in art from ancient Egypt to today. Tanya and Corrado live in New York City with their children, Lorenzo and Julia.
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Reviews (14)

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  • We love this recipe! It's been in our regular dinner rotation for several years now, and we still enjoy it. It's relatively easy and is still good as leftovers on a second night.

    • Anonymous

    • 3/5/2017

  • So good. I make it with a little extra sauce (olive, orange, onion, fennel, wine) and have it over orzo

    • cal6556

    • 1/8/2017

  • Delicious, interesting, and quick. Served it with garlic fettuccine.

    • kendall3

    • South Carolina

    • 9/26/2015

  • This recipe gets kudos bc it was quick and easy. I was cooking for a large group and used about 4.5 lbs of chicken breast. I added an extra half a cup of whole kalamata olives (total 1.5c), and thought they were a bit overpowering. Given the same quantity of chicken, next time I'll prob use only 3/4 cup of the half sliced.

    • Yadira_R

    • El Paso, TX

    • 12/16/2014

  • I am very impressed with this dish. It has so much depth of flavor yet is so quick and simple. My husband and I loved it. It was very elegant. I couldn't find fennel powder so I used a bit of Pernod. Served with seared polenta.

    • Sunny824

    • Philadelphia, PA

    • 6/25/2014

  • Nice and lightly breaded chicken (similar to chicken piccata). Cut chicken breasts in half so they are thin. Didn't have fennel powder so skipped it (also won't use olives next time, as ... well ... they taste like olives).

    • jamiek22

    • 5/3/2014

  • Delicious recipe. I used cornstarch since I'm GF, and doubled the butter. Mine simmered for about 20 min though, since the breasts were quite thick.

    • LuckyCharmKerry

    • Grand Rapids, MI

    • 5/1/2014

  • This one is a bust

    • BigTimber

    • Chicago, IL

    • 4/9/2014

  • Do not waste your time! Head for the carryouts.

    • BigTimber

    • Podunk, IA

    • 4/9/2014

  • I made this dish for the first time tonight, and it won't be the last. I discovered that I had less than 1 pound of chicken breasts, but didn't let that stop me. However, my husband and I prefer a lighter hand with the olives and fennel, so I used a little more than half of what the recipe called for. Delicious and beautiful! I served with green beans, a few small red potatoes, and a lovely artisanal, rustic bread, plus a glass of the same white wine used in the sauce.

    • jdselby

    • Eindhoven, Netherlands

    • 4/5/2014

  • Fantastic! This dish was quick and easy, which made it perfect for a weeknight. Served it with rice.

    • vivaciouschef

    • Milwaukee, WI

    • 2/19/2014

  • This recipe was delicious exactly as followed. I served it over quinoa to mop up all of the wonderful sauce.

    • eaoliver7

    • New Jersey

    • 1/26/2014

  • I wanted something to make on the fly with ingredients I had laying around, and this was very easy and very delicious.

    • eyun712

    • San Francisco, CA

    • 12/12/2013

  • We loved the flavors of this dish! Browning the chicken for a crispy crust is an awesome compliment to the silky sauce! Would work well with other citrus too!

    • FinoGal

    • Calhan, CO

    • 11/27/2013

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