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To make scaloppine: sprinkle chicken with salt & pepper and pound chicken into 1/4" thickeness, dredge through flour. Place a large pan over med-hi heat; when hot add olive oil. Lay two pieces of chicken in pan and cook, turning once, until browned and no longer pink in the center (about 4-6 min). Keep warm in a 200 oven. Repeat until all chicken is cooked.
Add 1 tsp olive oil and the nuts to hot pan used to cook chicken (don't wash) and stir over med heat until golden, 20 sec to 1 min. Remove pan from heat and scoop out nuts with a slotted spoon; set aside.
Set pan over med-hi heat; add remaining 1 tsp il and the shallots, and stir until shallots are limp, about 2 min. Add chicken broth, orange peel, orange juice, and olives; stir until mixture is boiling.
Boil, stirring occasionally, until juices are slightly reduced, 1 to 1 1/2 min. Spoon sauce over chicken. Sprinkle with nuts and parsley. Add salt & pepper to taste.
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Serving Size: 1 Serving (363g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 284 | ||
Calories from Fat: 66 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.3g | 10 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 68.4mg | 21 % | |
Sodium 38427mg | 1325 % | |
Potassium 483.3mg | 13 % | |
Total Carbohydrate 25.5g | 7 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 24.7g | ||
Protein 29.2g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 284
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