Scallopini Chicken w/ Orange, Feta, & Kalamata Olives

Scallopini Chicken w/ Orange, Feta, & Kalamata Olives
Preparation time: 5 mins Cooking time: 15 mins Medium Serves: 2


I absolutely love to cook with juicy California fresh Valencia oranges ~ ˜¼ * My twist on thin chicken scallopini, dusted in Italian-style bread crumbs, fresh squeeze of orange, Kalamata olives, red onion, finished off w/ tangy feta crumbs. Bon appetit!


  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 4 thinly sliced chicken scallopini
  • Progresso It. Style bread crumbs, for dredging
  • 1/2 red onion, sliced
  • 8 pitted Kalamata olives, whole or halved
  • 1 valencia orange
  • 1/2 cup Sauvignon Blanc wine
  • 1 teaspoon fennel seed
  • 2 tablespoons dried parsley flakes
  • 2 heaping tablespoons feta crumbs
  • pink himalayan salt/ peppercorn medley (to taste)


In a large nonstick skillet, over medium heat, heat the butter + olive oil. Dredge the chicken in bread crumbs, and season to taste with pink salt, cracked peppercorns. Brown the chicken in the skillet until crispy on both sides, about 2 minutes per side. Squeeze entire orange over all, removing seeds. Saute a little more until there is a nice caramelization.

Remove pieces to warm plate to rest.

Add red onion to pan. (Add a little more butter, if needed.) Saute until onions caramelize, about 3 to 4 minutes. Add the olives, white wine, and fennel seeds. Reduce by half. Put chicken back in the skillet, and simmer - spooning the sauce over the chicken, about 1 min. Sprinkle with parsley flakes, and crumble feta over top of scallopini.

Serve w/ buttered orzo, or wide egg noodles.


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