Heat the olive oil in a large skillet over medium heat. Season the chicken with 1/2 teaspoon salt, and dig up it easy meal. Lightly brown the chicken in the Pan (you want the chicken to the end with a blond-colored crust) on both sides about 2 minutes per side. Cook the chicken in batches, if necessary, depending on the size of the pan. Remove the pieces to a plate as they color.
Once the chicken is dyed, you add, the butter and onions, add and cook until soft, about 3 to 4 minutes. Add the olives, orange juice and zest, white wine and fennel powder. Chicken back into the Pan, and you let it simmer, until the chicken just by is cooked and the sauce about 3 to 4 minutes wrapped the chicken. Season with the remaining salt, sprinkle with parsley and serve.
Quick Tip Fennel offset powder 1/2 cup fennel seeds in a spice mill and mill, until you make a fine powder (makes about 1/4 cup have). Store at room temperature, sealed.
Lidia Bastianich an Emmy award-winning public television presenter, best-selling is author, restaurateur and owner of a flourishing dining and entertainment business Cookbook. Lidia has ¿geheiratet, their family and their food, several culinary efforts together with their two children, Joseph and Tanya to create her two passions in life. Lidia cookbooks include Lidias favorite recipes, Lidia's Italy in America, Lidia cooks from the heart of Italy, and Lidias Italy- all companion books on the Emmy-nominated TV series Lidias Italy in America three-time and Lidias Italy. Lidia has also Lidias family table, Lidia Italian-American kitchen, Lidias Italian table and published La Cucina di Lidia.
Lidia is the chef/owner of four York prestigious restaurants new - Felidia and Becco, ESCA, Del Posto, and Lidias Pittsburgh and Lidia's Kansas City. She is also founder and President of Tavola productions, an entertainment company, the high-quality broadcast productions produced. LIDIA is mentioned together with her son Joe Bastianich, and has made just recently an exclusive line of ready- Homestyle meals with whole foods market in the Northeast.
Lidias first children's book, Nonna tell me a story: Lidia's Christmas kitchen, was inspired by her five grandchildren. The second installation in the series Lidia's family kitchen: Nonnas birthday surprise, appeared in the spring 2013?? releases Lidia about their time and know, and is an active member of the society, the community service activities and special events on behalf of involved several foundations and public television.
Tanya Bastianich sensiblesHer passion for art and culture of the country sparked visits to Italy as a child. She devoted to the study of Italian Renaissance art during her studies at the Georgetown and earned a master's degree at Syracuse University and received his doctorate at the University of Oxford. Live and study in many regions of Italy for seven years, she taught art history at American students in Florence and also met her husband Corrado sensibles from Rome.
Tanya created dedicated Esperienze Italiane, a custom-tour companies, to the discovery of Italian food, wine and art. Tanya is involved in the production of Lidias public TV series integral and is active in the family restaurant business every day. She led the development of Web site, lidiasitaly.com, and publications and merchandise lines of the tabletop and Cookware. Together with her husband, Corrado, Tanya the production and expansion of monitored line, which includes ten cuts of pasta, seven sauces and fresh meals for nationwide distribution Lidias food.
Tanya has four previous books with her mother together: Lidias favorite recipes Lidias Italy, Lidia cooks from the heart of Italy and Lidias Italy in America. In 2010, Tanya coauthored reflections of the breast: breast cancer in art through the ages, a social art historical views of breast cancer in the art from the ancient Egypt until today. Tanya and Corrado lives in New York City with her children, Lorenzo and Julia.
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