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Olive and Orange Sauce

By: Dominick Romano • In: Sauces, Rubs, Etc. • Cuisine: Italian

To be used with the Sautéed Chicken Breast recipe or the Italian Baked Chicken Cutlets recipe.

Ingredients

  • 1 Red Onion (large, halved crosswise and sliced)
  • 1 cup Chicken Broth
  • 2 Navel Oranges (peeled, halved and sliced)
  • 1/3 cup Black Olives (pitted, slivered olives)
  • 1 tbsp Red Wine Vinegar
  • 1/4 tsp Black Pepper
  • 1/4 tsp Salt

Step by Step Instructions

Step 1: 

In the hot drippings in the skillet used to sauté chicken, combine onion and chicken broth. Over high heat, boil 5 to 7 minutes or until onions are soft and broth is reduced by half.

Step 2:

Add remaining ingredients; cook 1 to 2 minutes or until hot. Pour over the chicken.

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