Pollo all' Arancia e Olive

Chicken breast with orange and gaeta olives

from Lidia's Commonsense Italian Cooking

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
2 tablespoons extra- virgin olive oil
2 tablespoons unsalted butter
1 1/2 pounds thinly 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 grated zest of 1 orange
1/2 cup white wine
1 teaspoon fennel powder
2 tablespoons chopped fresh Italian Parsley

Preparation
In a large skillet, over medium heat, heat 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 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. Makes 6 servings.