Chicken Scallopini with Orange and Broccoli

Something a little different, and very quick to prepare, but you will have to think ahead as the meat needs to be partly frozen in order to slice it thinly.


1 300-350g chicken breast fillet.

Juice and zest of an orange.

½ cup cider.

Salt to taste.

1 red onion, peeled and thinly sliced.

3 cloves garlic, peeled and chopped.

1 tblsp capers.

Freshly ground black pepper.

2 cups broccoli florets.

¼ cup olive oil.

200g fresh fettuccine.

75g parmesan, grated.


Wrap the meat in cling film and place in the freezer for at least 2 hours. Remove and slice very thinly, placing the meat in a bowl. Combine the orange juice and zest with the cider and salt to taste and pour over the meat to marinate. Cover and leave for at 1 hour. Prepare the onion and garlic and place in a small bowl with the capers and the pepper, cover and set aside. Prepare the broccoli, cover and set aside.


Heat the oil in a wide pan over a hot flame. At the same time, set a pot of salted water to boil on a second hob. Place the meat in the pan and stir fry, reserving the marinade. When browned all over, add the marinade, bring to the boil and reduce the heat. Add the onion mixture and sauté for a few minutes until soft then add the broccoli.

When the pot of water comes to the boil, add the fettuccine and cook for the specified time [usually 3-4 minutes. Drain, reserving some of the water, and share between 2 warm bowls. Stir the meat mixture well, adding a little of the pasta water if too dry, and place on top of the pasta. Garnish with a sprinkle of parmesan and serve immediately.

Serves: 2.


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