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Moroccan Olive and Orange Chicken

By The Good Housekeeping Test KitchenPublished: May 29, 2015

moroccan olive and orange chicken valentine's day recipes

Mike Garten

Yields:

4

For perfectly golden cutlets, set a timer and sear each one at least 2 minutes before turning.

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Ingredients

3 Tbsp. olive oil
1 lb. thin chicken-breast cutlets
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup all-purpose flour
1 sm. red onion, sliced
2 lg. navel oranges
1/2 cup pitted green olives, halved
parsley
2 cups cooked rice pilaf

Directions

1. Step 1In 12-in skillet, heat olive oil on med.-high.
2. Step 2Sprinkle chicken with salt and pepper; dredge in flour. Cook 3 or 4 minutes or until browned, turning once. Transfer to plate.
3. Step 3Reduce heat to medium. Add red onion. Cook 2 minutes or until browned, stirring once. Squeeze juice of 1 1/2 navel oranges into skillet. Thinly slice remaining 1/2 orange; add to skillet along with green olives and 1/4 cup of water.
4. Step 4Return chicken to skillet. Cook 3 minutes. Scraping browned bits off bottom of pan.
5. Step 5Garnish with parsley. Serve over rice pilaf.

About 440 cals, 31 g protein, 40 g carbs, 18 g fat (3 g sat), 3 g fiber, 790 mg sodium.

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