Moroccan Olive and Orange Chicken
Fixings:
3 tbsp. olive oil
1 lb. meager chicken-bosom cutlets
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. universally handy flour
1 sm. red onion, cut
2 lg. navel oranges
1/2 c. pitted green olives, divided
parsley
2 c. cooked rice pilaf
Headings
In 12-in skillet, heat olive oil on prescription.- high.
Sprinkle chicken with salt and pepper; dig in flour. Cook 3 or 4 minutes or until carmelized, turning once. Move to plate.
Lessen hotness to medium. Add red onion. Cook 2 minutes or until carmelized, blending once. Crush juice of 1 1/2 navel oranges into skillet. Meagerly cut excess 1/2 orange; add to skillet alongside green olives and 1/4 cup of water.
Return chicken to skillet. Cook 3 minutes. Scratching cooked bits off lower part of container.
Decorate with parsley. Serve over rice pilaf. Cool. Partake in the Moroccan Olive and Orange Chicken plans !!!
Moroccan Olive and Orange Chicken Video :
