SAUTEED CHICKEN CUTLETS WITH TART ORANGE SAUCE AND OLIVES
Start to finish: 30 minutes
Servings: 4
¼ cup all-purpose flour (preferably Wondra) 2 tablespoons extra-virgin olive oil
1 pound boneless skinless chicken breast cutlets, preferably thin sliced Kosher salt and black pepper
1 orange, peeled and cut into sections plus 1/3 cup orange juice (preferably fresh)
1/3 cup sherry vinegar
1 cup chicken broth
1/3 cup chopped pitted green olives
Spread out the flour on a piece of parchment on the counter. In a large, nonstick skillet heat the oil in a large skillet over medium-high heat. Season the cutlets on both sides with salt and pepper and coat them with the flour, shaking off the excess before adding them to the skillet. Reduce the heat to medium and cook the chicken until lightly golden, about 2 minutes per side. Transfer the chicken to a plate.
Add the orange juice and sherry vinegar to the skillet and simmer until reduced by half, scraping up the brown bits in the bottom of the pan. Add the chicken broth and olives and bring the liquid to a boil.
Reduce the heat and simmer for a few minutes. Return the chicken to the pan, along with the orange segments and any juices from the plate and simmer very gently, turning the chicken over several times, for 2 to 3 minutes until it is just cooked through. Do not let the liquid boil.
Transfer the chicken to 4 plates and simmer the sauce until it has thickened. Add butter to the skillet and swirl the pan just until the butter is incorporated. Add salt and pepper to taste and spoon the sauce over the chicken.
Nutrition information per serving: 283 calories; 109 calories from fat; 12 g fat (1 g saturated; 0 g trans fats); 83 mg cholesterol; 533 mg sodium; 13 g carbohydrates; 1 g fiber; 5 g sugar; 27 g protein.
Editor’s Note: Sara Moulton is host of public television’s “Sara’s Weeknight Meals.” She was executive chef at Gourmet magazine for nearly 25 years and spent a decade hosting several Food Network shows including “Cooking Live.” Her latest cookbook is “Home Cooking 101.”