Orange-Olive Chicken Scaloppine Recipe | Cast iron skillet cooking
Another great recipe packed with unique but complimenting flavors cooking in a cast iron skillet, outdoors, of course! This recipe is from the “Great Food Great Beer” Cookbook and was cooked outdoors with a 12″ Cast iron skillet and the Camp Chef Big Gas Grill.
How to make Orange-Olive Chicken Scaloppine
Ingredients
4 boneless, chicken breast halves (about 6 ounces each)
Salt and freshly ground black pepper
1 cup buttermilk
1/2 cup all-purpose flour
5 teaspoons olive oil
1/3 cup slivered almonds or pinenuts
1/4 cup chopped shallots
1/2 cup chicken stock
1 teaspoon grated orange zest
1/2 cup fresh orange juice
1/4 cup pitted Kalamata olives
1 tablespoon chopped fresh flat leaf parsley
Orange wedges
Rinse the chicken breast and pat dry with paper towels.
Place each piece between two sheets of waxed paper.
Using a rolling pin for the flat side of a meat mallet, lightly pound each breast until about 1/4 inch thick.
Sprinkle both sides of the chicken with salt and pepper.
Place the chicken in a large Zip-top plastic bag, pour in the buttermilk, and seal the bag.
Marinate in the refrigerator for two hours, turning the bag occasionally.
Remove the chicken from the bag and discard the marinade.
Pat the chicken dry with paper towels.
Spread the flower in a shallow bowl and dredge chicken in the flour, shaking off any excess.
In a large skillet, heat 3 teaspoons of olive oil over medium-high heat.
Add the chicken and cook, turning once, until opaque throughout (cut to test), about three minutes on each side.
Transfer the chicken to a serving platter and keep warm.
In the same pan, heat another one teaspoon of olive oil over medium heat.
Add the nuts, stirring until golden, 30 seconds to 1 minute.
Using a slotted spoon, transfer the nuts to the plate and set aside.
In the same pan, heat the remaining 1 teaspoon olive oil over medium-high heat.
Add the shallots, stirring until softened, about two minutes.
Add the stock, orange zest, orange juice, and olives, stirring until the mixture is boiling.
Continue to boil, stirring occasionally, until the liquid is slightly reduced, 1 to 1 1/2 minutes.
Spoon the sauce over the chicken.
Sprinkle with the nuts and parsley.
Season to taste with salt and pepper.
Garnish with the orange wedges and serve.
Makes 4 servings
- 4 boneless, chicken breast halves (about 6 ounces each)
- Salt and freshly ground black pepper
- 1 cup buttermilk
- ½ cup all-purpose flour
- 5 teaspoons olive oil
- ⅓ cup slivered almonds or pinenuts
- ¼ cup chopped shallots
- ½ cup chicken stock
- 1 teaspoon grated orange zest
- ½ cup fresh orange juice
- ¼ cup pitted Kalamata olives
- 1 tablespoon chopped fresh flat leaf parsley
- Orange wedges
- Rinse the chicken breast and pat dry with paper towels.
- Place each piece between two sheets of waxed paper.
- Using a rolling pin for the flat side of a meat mallet, lightly pound each breast until about ¼ inch thick.
- Sprinkle both sides of the chicken with salt and pepper.
- Place the chicken in a large Zip-top plastic bag, pour in the buttermilk, and seal the bag.
- Marinate in the refrigerator for two hours, turning the bag occasionally.
- Spoon the sauce over the chicken.
- Remove the chicken from the bag and discard the marinade.
- Pat the chicken dry with paper towels.
- Spread the flower in a shallow bowl and dredge chicken in the flour, shaking off any excess.
- In a large skillet, heat 3 teaspoons of olive oil over medium-high heat.
- Add the chicken and cook, turning once, until opaque throughout (cut to test), About three minutes on each side.
- Transfer the chicken to a serving platter and keep warm.
- In the same pan, heat another one teaspoon of olive oil over medium heat.
- Add the nuts, stirring until golden, 30 seconds to 1 minute.
- Using a slotted spoon, transfer the nuts to the plate and set aside.
- In the same pan, heat the remaining 1 teaspoon olive oil over medium-high heat.
- Add the shallots, stirring until softened, about two minutes.
- Add the stock, orange zest, orange juice, and olives, stirring until the mixture is boiling.
- Continue to boil, stirring occasionally, until the liquid is slightly reduced, 1 to 1½ minutes.
- Sprinkle with the nuts and parsley.
- Season to taste with salt and pepper.
- Garnish with the orange wedges and serve.
