As I had to work until 7 last evening, I defrosted some boneless chicken breasts for a quick supper. However, I was at a loss as to what recipe to use. I went through a few websites, but finally found something interesting on Lidia's Italy. It was a recipe for chicken breasts with orange and Gaeta olives. The recipe looked very easy to prepare. The ingredients made it sound perfect for summer evening meal. The dish had both orange zest and fresh orange juice for nice fresh flavor, fennel powder for bit of anise taste, olives for a briny tang and fresh parsley at the end to brighten the flavors.
Since I decided to prepare this meal when I came home, I cooked ahead some diced baking potatoes. As I was cooking the chicken, I started frying the potatoes in some olive oil along with some sliced sweet onion and seasoned it with salt and pepper. Had I thought ahead there was some fresh rosemary in the garden which would have given the potatoes some pungency.
Despite my minor shortcoming, this was a great dish. It took me about 45 minutes to prepare and well worth it. The flavors came together beautifully in the dish. I had to adjust some of the amounts of the ingredients as I was only preparing two boneless cutlets, but my proportions were spot on. The recipe created a delicious sauce with the addition of the orange juice and white wine. The crusty potatoes accompanying the dish were perfect too. My husband, and I, thoroughly enjoyed this meal. I'll be making this again. It would be a great meal to prepare for Father's day. There's still time to secure the ingredients and with the ease of the recipe, you won't be spending a lot of time in the kitchen. Enjoy!
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.