Scaloppine di Pollo à la Arancia

Here restaurateur Anthony Petrozza shares his family recipe for Scaloppine di Pollo à la Arancia, which his mother Maria brought with her from Calabria in 1960. This house specialty, which features sautéed medallions of chicken seasoned with fresh orange, is quite popular in his family’s Tre Colori restaurant in Chambly, Quebec.

Of note, Anthony works alongside his father Giuseppe (who founded the ristorante in 1967) and his cousin Anthony who, like three other cousins, was also named Anthony Petrozza, in honor of their grandfather!

Ingredients:

• ¾ lb. boneless chicken breast filets, pounded
• flour
• salt & pepper
• extra virgin olive oil linguini
• 1 clove garlic, minced
• 2 tablespoons finely chopped fresh herbs (e.g., basil, parsley, etc.) or 1 teaspoon dried fine herbs
• 1 pound pasta (shells or macaroni) cooked until al dente
• ½ cup freshly squeezed orange juice
• 2 tablespoons chopped fresh parsley
• 2 teaspoons grated orange peel

Instructions:

Dredge chicken in flour seasoned with salt and pepper. Heat two tablespoons olive oil in large skillet over medium flame. Add chicken, brown on both sides. Meanwhile, cook linguini in boiling, salted water until al dente. Drain. Heat 1 tablespoon olive oil in small skillet over low heat; add garlic and cook until just golden. Stir in herbs; toss with hot linguini. When chicken is cooked through, remove to platter and keep warm. Add orange juice, parsley, and grated orange peel to drippings; bring to a boil. Place chicken over linguini; pour orange sauce over chicken. Serve immediately! Serves two.