Orange-Olive Chicken Scaloppine

• 2 teaspoons olive oil
• 1/3 cup slivered almonds or pine nuts
• 1/4 cup chopped shallots
• 1/2 cup fat-skimmed chicken broth
• 1 teaspoon grated orange peel
• 1/2 cup orange juice
• 1/4 cup pitted kalamata olives
• 1 tablespoon chopped parsley
• Salt and pepper
• Orange wedges (optional)

1. Keep basic chicken scaloppine warm in a 200u0b0 oven.
2. Add 1 teaspoon olive oil and the nuts to hot pan used to cook chicken (don't wash) and stir over medium heat until golden, 30 seconds to 1 minute. Remove pan from heat and scoop out nuts with a slotted spoon; set aside.
3. Set pan over medium-high heat; add remaining 1 teaspoon oil and the shallots, and stir until shallots are limp, about 2 minutes. Add chicken broth, orange peel, orange juice, and olives; stir until mixture is boiling. Boil, stirring occasionally, until juices are slightly reduced, 1 to 1 1/2 minutes. Spoon sauce over chicken. Sprinkle with nuts and parsley. Add salt and pepper to taste, and garnish with orange wedges if desired.

olive oil, nuts, shallots, chicken broth, orange juice, olives, parsley, salt, orange wedges

Taken from www.myrecipes.com/recipe/orange-olive-chicken-scaloppine (may not work)