Preparation time: 5 mins
Cooking time: 15 mins
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!
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.