Sautéed Chicken Cutlets with Olive-Orange Sauce (Complete Med. Test Kitchen p. 291)

Name: Sautéed Chicken Cutlets with Olive-Orange Sauce (Complete Med. Test Kitchen p. 291)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian, European, Mediterranean
Ingredients: 0.5 slice white sandwich bread, hearty, cut into 1/2-inch pieces; ¼ cup slivered almonds, toasted; 2 tablespoons extra-virgin olive oil; 2 garlic cloves; 1/4 teaspoon fennel seeds; 1 orange, peeled and pith removed, sliced crosswise in 1/2-inch pieces; 2 tablespoons fresh mint; 3/4 cup pitted Kalamata olives; 1 ½ tablespoon red wine vinegar; 1 teaspoon honey; ½ teaspoon salt; 4 x 4 ounce boneless skinless chicken breasts, trimmed; salt; pepper; 4 teaspoons extra-virgin olive oil

2 steps

Prep:15minCook:15min

Updated at: Thu, 17 Aug 2023 00:18:33 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories381.3 kcal (19%)

Total Fat25.7 g (37%)

Carbs8.5 g (3%)

Sugars4.3 g (5%)

Protein29.5 g (59%)

Sodium770.3 mg (39%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Sauce:

0.5 slicewhite sandwich bread

hearty, cut into 1/2-inch pieces

¼ cupslivered almonds toasted

2 tablespoonsextra-virgin olive oil

2garlic cloves

¼ teaspoonfennel seeds

1orange

peeled and pith removed, sliced crosswise in 1/2-inch pieces

2 tablespoonsfresh mint

¾ cuppitted kalamata olives

1 ½ tablespoonred wine vinegar

1 teaspoonhoney

½ teaspoonsalt

Chicken:

4 x 4 ounceboneless skinless chicken breasts

trimmed

salt

pepper

4 teaspoonsextra-virgin olive oil

Instructions

For the Sauce:

Step 1

Step 1 Cook bread, almond slivers, and 1 tablespoon oil in 12-inch skillet over medium heat, stirring constantly, until bread and almonds are lightly toasted, about 3 minutes. Add garlic and fennel seeds and cook, stirring constantly, until fragrant, about 30 seconds. Transfer mixture to food processor and pulse until coarsely chopped, about 5 pulses. Add orange, mint, vinegar, honey, salt, and remaining tablespoon oil to processor. Pulse until finely chopped, 5-8 pulses. Transfer sauce to a bowl and set aside for serving. (Sauce can be refrigerated for up to 2 days.)

For the Chicken:

Step 2

Cut chicken horizontally into 2 thin cutlets, then cover with plastic wrap and pound to uniform 1/4-inch thickness. Pat cutlets dry with paper towels and season with salt and pepper. Heat 2 teaspoons oil in 12-inch skillet and cook without moving, until browned on the first side, about 2 minutes. Flip cutlets and continue to cook until opaque on second side, about 30 seconds. Transfer chicken to serving platter and tent loosely with aluminum foil. Repeat with remaining cutlets and remaining 2 teaspoons oil. Serve with sauce.