Name: Chicken Breast with Orange and Gaeta Olives (_Pollo con Olive ed Aranci_)
Yield: Serves 6
Ingredients: 2 tablespoons extra-virgin olive oil; 1 1/2 pounds thinly sliced chicken cutlets; 1 teaspoon kosher salt; All-purpose flour, for dredging; 2 tablespoons unsalted butter; 1 large red onion, sliced; 1 cup pitted Gaeta or Kalamata olives, whole or halved; Juice and grated zest of 1 orange; 1/2 cup white wine; 1 teaspoon fennel powder; 2 tablespoons chopped fresh Italian Parsley

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Chicken Breast with Orange and Gaeta Olives (Pollo con Olive ed Aranci)Marcus Nilsson

Just about everyone loves chicken breast. It is one of the most Googled terms in recipe searches. I also love this recipe when it's done with drumsticks. If you decide to do that, make sure to double the wine and increase the cooking time until the chicken is done.

quick tip

To make fennel powder put 1/2 cup fennel seed in a spice grinder, and mill until you have a fine powder (yields about 1/4 cup). Store at room temperature, sealed.

Recipe notes

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