Scallopini Chicken w/ Orange, Feta, & Kalamata Olives

Preparation time: 5 mins Cooking time: 15 mins Medium Serves: 2

Description

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!

Ingredients

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)

Method

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.

Enjoy!