Orange Olive Chicken

Serves: Four | Prep: 15 min | Cook: 30 min

Ingredients:

Orange Olive Chicken:
3 Tbsp olive oil
4 chicken breasts, boneless and skinless
1/2 cup flour
1 tsp salt
1/2 tsp pepper
1 Tbsp butter
1 red onion, sliced
1 Tbsp sherry
1/2 cup freshly squeezed orange juice
1 orange, cut in half and thinly sliced
1 Tbsp honey
1/2 cup pitted green olives
1/2 cup chicken stock
Fresh parsley, chopped

Directions:
Slice the chicken breasts in half horizontally, then gently pound them with a mallet so they’re an even thickness and roughly the same size.

In a shallow bowl, combine the flour with salt and pepper. Dredge each piece of chicken in the seasoned flour, coating both sides and shaking off any excess.

Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 3–5 minutes per side, until golden, working in batches if needed so the pan isn’t overcrowded. Transfer the cooked chicken to a plate and set aside.

In the same skillet, melt the butter. Add the onions and cook for about 2 minutes, until softened. Pour in the sherry, scraping up any browned bits from the bottom of the pan. Stir in the orange juice, honey, sliced oranges, olives, and stock. Return the chicken to the skillet, reduce the heat, and let everything simmer gently for 10–12 minutes, or until the chicken is cooked through.

Garnish with fresh parsley and is great with Apricot Cous Cous

More Delicious Recipes:
Chicken Fig Tray Bake
Olive Stuffed Leg of Lamb with Mint Sauce
Chorizo Crumbed Cod Tray Bake
Orange Chicken